Creamy Chicken Enchiladas

So we go through food phases.

Enchiladas is one that's been around for a while

but it hasn't been until lately that

the kids have really liked them.

You can adjust this recipe to your tastes.

I prefer really hot enchiladas

Ellie likes hers super mild.

This is a little spicier than mild but Ellie will eat them

so that pretty much makes them safe for anyone.

but I have made them even milder and

with no vegetables for the pickier eaters.

like I said,

adjust.

Creamy Chicken Enchiladas

Tortillas (like 10)

3 chicken breasts

1 container of sour cream (big container)

1 package of shredded cheese (or about 2-3 cups of grated cheese)

salsa (optional)

tomatoes (optional)

corn (optional)

beans (I either use re-fried or black or optional)

Taco sauce (I usually just make my own since it's like 5 bucks for a tiny jar)

Cook chicken

chop chicken

put chicken in bowl with 1/2- 3/4's of sour cream

add in salsa 1/2 cup- 1 cup 

(this all depends on how many other ingredients you are putting in and how hot you want them to taste)

Add in half the cheese

Add in chopped veggies and beans 

(unless using re-fried then I just smear some on the tortilla)

Mix the bowl

Put a heaping tablespoon of mixture in each tortilla and roll them up

put them in a pan lined with parchment paper

(because I don't love scrubbing pans)

make all of them.

Now pour/spoon taco sauce over them

**If you are making taco sauce get a bowl.

Add 1 can of condensed tomato soup

add 2-3 tablespoons of salsa

add 2 tablespoons of taco seasoning

add a tablespoon of chili powder

add 2 tablespoon of garlic powder

stir

taste

add anything else

(this is where I add franks or cayenne pepper)

spoon over enchiladas

sprinkle remainder of  cheese

bake for 1 hour

at 350.