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Mix and Cook one package of enchilada sauce according to directions (I use McCormick's brand).
Boil 3-4 skinless boneless chicken breasts for 25-30 minutes. Drain and shred (or chop and put in the food processor until mildly shredded).
Grate approx. 8 oz Monterrey Jack cheese and 8 oz. Cheddar cheese and mix cheeses.
In a small bowl mix 8 oz sour cream with one small can of cream of chicken soup.
Heat approx. 12 flour tortillas according to package directions.
Assembly:
Take one flour tortilla and spread small amount of sour cream mixture in it. Spread small amount enchilada sauce over next. place chicken and cheese down center of tortilla and roll tortilla up. Place enchilada in a glass baking dish. Repeat until all chicken used. Cover enchiladas with remain enchilada sauce and sprinkle with more cheese. Bake in a 350F oven for 15 minutes.
Boil 3-4 skinless boneless chicken breasts for 25-30 minutes. Drain and shred (or chop and put in the food processor until mildly shredded).
Grate approx. 8 oz Monterrey Jack cheese and 8 oz. Cheddar cheese and mix cheeses.
In a small bowl mix 8 oz sour cream with one small can of cream of chicken soup.
Heat approx. 12 flour tortillas according to package directions.
Assembly:
Take one flour tortilla and spread small amount of sour cream mixture in it. Spread small amount enchilada sauce over next. place chicken and cheese down center of tortilla and roll tortilla up. Place enchilada in a glass baking dish. Repeat until all chicken used. Cover enchiladas with remain enchilada sauce and sprinkle with more cheese. Bake in a 350F oven for 15 minutes.