Quick and Easy Chicken Enchiladas

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This recipe is hands down, the easiest and simplest recipe we have tried when it comes to making chicken enchiladas.  I have tried other recipes in the past, and all though they tasted awesome, they were just to time consuming to make.

I can't take credit for this though.  The inspiration for it came partly from my Aunt, and the other part from the back of the Old Elpaso box.

My kids LOVE these because of the ooey gooey cheese.  This is a great way to get your children to eat chicken if they aren't chicken lovers :)

Husband Man likes his enchiladas on the plain side.  However, you can add as many 'fillers' as you like to it. Black beans, refried beans, sour cream, Spanish rice, etc..the sky is the limit.  We eat ours with just chicken and cheese :)

Try it out and see for yourself!

Quick and Easy Chicken Enchiladas

Ingredients:

2-4 cups of shredded chicken (depending on how much you want)

2 (19 oz.) cans of Enchilada Sauce (the only one we use is Old Elpaso)

10 count package of Flour Tortillas (8 or 10 inches in diameter)

2 and 1/2 cups of shredded cheddar cheese

2 cups of shredded mozzarella cheese

1 (4.5 oz.) can of chopped green chilies (optional)

Other ingredients for the filling (black beans, refried beans, Spanish rice, sour cream, etc...)...all optional as well

Directions:

1.  Preheat oven to 375 degrees.  In a skillet heated over medium high heat, combine your chicken, one can of Enchilada sauce, 1 cup of shredded cheddar cheese, and chilies.  Stir and heat until melted.

2.  Lightly spray a 9x13 inch casserole dish.  Place 2-4 spoon fulls of chicken in the center of each flour tortilla.  Fill with other ingredients if need be.  Roll each one up and place them in the casserole dish, with the open side down.  

3.  Pour the second can of Enchilada sauce over the tortillas.

4.  Top with the rest of the shredded cheese and mozzarella cheese.

5.  Bake for 15-20 minutes.  Garnish with sprinkled parsley if desired.  

***Libby's Notes:  These also freeze well.  Just assemble, omitting the enchilada sauce on the top and the cheese. When it comes time to cook, defrost them in the fridge, add the sauce and cheese to the top, and cook normally.
Recipe Source:  My Aunt and the people over at Old Elpaso :)