Chicken Enchilada

While we are a meat and potato kind of family, this has got to be one of my families favorites. When I say family I mean everyone, mom, dad, brother, child, husband and so on. If you decide to make this recipe, be sure to have plenty of people over for dinner or send a covered dish to a neighbor.

You will need....
1 pack of chicken breast boiled and shredded                                                                                                                            ***the recipe call for canned chicken so feel free to use it.
1 can refried beans, your pick buck I like the seasoned ones
3 cups shredded cheese                                                                                                                                                                        *** you can use the pre-shredded Mexican cheese or any kind you choose. I like to shred a block of sharp cheddar or monterey jack.
Salsa of our choice
16 oz sour cream
1- 8oz block cream cheese
2 cans cream of chicken soup
2- 8 count packs of tortillas

Here's the how to:

Place chicken in a large skillet and add 1-2 cups salsa and simmer.

The longer it simmers the more flavor in the meat.

For assembly, I clean off my counter and make a line.

Next, spread the beans onto the tortillas and sprinkle with cheese.

Scoop the chicken on top of that.

Roll up and place in 2 casserole dishes, 6 in each

Back in the skillet (you'll get the left over flavor of the chicken and salsa) melt together the cream cheese, cream of chicken soup and sour cream.

Pour over the top of the rolled up tortillas and top with remaining cheese.

Bake at 350 until hot and bubbly.... 15-20 minutes.

Hot out of the oven.

We like to eat with spanish rice or salad **

** Salad **

This is the salad I make to serve with this dish.

1 head leafy green lettuce

1 dice tomato

1/2-1 can rinsed pinto beans

Crushed chips (Fritos Bar-b-q twist, Cool Ranch or Cheese Doritios)

Creamy Italian or ranch dressing