So here is another quick and easy recipe for you to try. I love Mexican food. It’s so hearty and cheesy, love it! I always say add your seasonings little by little and taste test. There are a set of basic ingredients that you can build off of so don’t be afraid to try and make your own creation. Trust me I have screwed up plenty of times until I mastered exactly the way I wanted it.

Filling

• 2 cups cooked, shredded chicken (rotisserie chicken works great also)
• 1 can (4 oz) diced green chilies
• 1 – 8 oz can of green enchilada sauce
• 1 can of condensed cream of chicken soup
• 1/2 cup of sour cream
• 1 cup of shredded cheddar cheese
• Seasonings

For the Green Chili Sauce:

• 1 – 8 oz can of green enchilada sauce
• 1 – 4 oz can of diced green chilis
• 1 cup of shredded cheddar cheese
• 1 cup sour cream
• 1/4 tsp of seasoning such as cumin, taco seasoning etc., I use Cilantro and Lime Seasoning that I got from the Dollar Tree and it is absolutely amazing. Shown in picture

8 – 10 either corn tortillas or regular flour tortillas

Okay so let’s do the obvious now. Spray the bottom of your 9 x 13 or 8. x 8 baking pan. Stuff your tortillas with one or two scoops of the filling. It depends on the size of the tortilla. Repeat and fill your pan. Cover with the enchilada sauce and generously sprinkle your shredded cheddar cheese on-top.

Bake at 375 degrees for approximately 15 – 20 minutes. After they’re melted and bubbly I usually turn on the broiler for 5 minutes to give it that crispy cheesy topping.

I hope you enjoy these!