Cheesy Chicken Enchiladas Recipe

Cheesy Chicken Enchiladas

Looking for something the whole family wants to eat? Look no further than this recipe. It is simple and will feed an army! I hope you enjoy!!!

1 family size pack boneless, skinless chicken breasts

1 32 oz. tub of sour cream

1 small can of cream of chicken

1 pk taco seasoning

1 can of black beans

2 small cans of enchilada sauce (green or red)

1 med onion

2 cans of sliced olives (optional)

1 can of rotel (however spicy is totally up to you)

shredded cheese ( Colby jack and mozzarella, Get the big bags from Wal-Mart)

1 jar of On The Border Monterrey Jack Queso chip dip

1 1/2 pks of burrito shells (tortillas)

For this recipe you are going to need two 9 x 13 casserole dishes. If you want to half the recipe, you can definitely do that, or make both, and freeze one of them for later! On the bottoms of the dishes, spray non-stick spray and then put a 3/4 can of enchilada sauce on the bottom.

Pre-heat oven 350

Boil the family pack of chicken breast until cooked through. Drain and dice. Cut up whole onion add to chicken. Add taco seasoning, cream of chicken soup, sour cream and about half a bag of cheese. Mix really well. Take burrito shells (tortillas) and put the chicken mixture on edge of shell and roll… make sure the filling is almost to end of the tortilla… nothing is worse then having a half filled enchilada!! Place each enchilada in casserole dish, side by side and repeat process. When you are finished rolling your chicken enchiladas take the jar of Queso dip and spread half on top of one pan and half on the other. Make sure to spread evenly as possible. Then, take the bag of cheese and smoother both casserole dishes. Cover generously!!! Sprinkle 1 can of olives on top of each casserole dish. Place in oven and cook until the cheese is bubbly. Top with cilantro, salsa, sour cream or whatever else you want. Enjoy the dish!!