1 lb chicken, cooked and shredded
1 10ish oz can cream of chicken soup
1 10ish oz can green enchilada sauce
8 oz sour cream
16 oz shredded pepper jack cheese
10 medium size flour tortillas
1 cup salsa (recipe here.)
Preheat oven to 350*.
Mix together soup, sauce and sour cream.
Spread 1/2 cup of sauce on the bottom of greased 9x13 pan.
Place 2T of sauce, chicken and cheese (each) in tortillas, roll them, and place in pan with seam side down.
Spread remaining sauce over enchiladas.
Spread salsa over sauce.
Top with remaining cheese.
Cover with foil and bake for 40 minutes.
Notes:
-I purchased a small (4 quart) crock pot specifically for cooking chicken. In the morning I place the chicken I need in it with chicken broth and cook it on low all day. It will fall apart when you shred it. Use this to shred your chicken. It is also great for browning ground beef. Mine is from Pampered Chef but I have found several different brands and they are all great!
-I buy a 1 pound brick of cheese and shred it by hand. Like I have mentioned, freshly shredded cheese melts MUCH better than pre-shredded. But, by all means, save time and use pre-shredded!
-We have this with the remaining salsa and chips!
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