Chicken Enchilada!

Today is my daughter’s 11^th birthday, I can’t even believe it. So, this is what we are having for dinner tomorrow night, but I am posting it today for Tasty Tuesday! This is by far my favorite chicken enchilada recipe ever. My friend gave it to me a while ago and I am not even sure I still make it the original way (since I tend to change things as I go). This is how I make now.  I often freeze the leftovers for my husband’s lunch. This is one I need to make WAY more often!

Chicken Enchiladas

4 chicken breast (boiled and cut into small pieces)

8 oz cream cheese

1 can cream of chicken soup(low fat)

1 can enchilada sauce mild

1 ½ bags shredded Colby/Jack cheese

10 large tortilla wraps

chicken broth(I use the broth from the boiled chicken)

Directions

Mix cream cheese and 1 cup shredded cheese together. Add enough chicken broth till a creamy mixture is made. Add diced cooked chicken in and mix together. Add more broth if needed.

Spread mixture into tortilla wraps and roll each one up and layer into a casserole dish.

In a separate bowl, mix enchilada sauce with cream of chicken and pour over top of all the enchiladas. Cover the top with shredded cheese. Bake at 350 for 30 min.

ENJOY!