flour tortillas (number is determined by how much you need to make)
Monterey Jack or mozzarella cheese, sliced (We used pepper jack)
1-10 oz can green chili enchilada sauce
1-26 oz can of cream of chicken soup
3/4 C. milk
Cheddar Cheese, shredded
Optional-I added these and it made it so yummy!
1 medium onion (mix with about a tablespoon of milk and add some spices- I added crushed red pepper, chili powder, and a little of Emeril's south west essence)
~2 tablespoon butter
1 Bell Pepper
A couple tablespoons Cream Cheese
Directions-
-Boil chicken breasts(add spices - I used a bay leaf, cumin, chili powder, emeril's south west essence and crushed red pepper, and salt and pepper); cool and shred.
-In a medium saucepan, combine soup, milk and cheese; heat until cheese is melted.
- Microwave flour tortillas for 10-15 seconds to make them easier to roll up. Put chicken on tortilla; top with a slice of cheese and roll up (also add just a bit of soup mix with the chicken). Pour enchilada sauce in bottom of lightly greased pan. Fill pan with tortillas.
-Pour soup mix over tortillas.
Bake at 350 until heated through 20-30 minutes.
