Savory Sunday!

Chicken Enchiladas

This recipe makes 4 flour tortilla enchiladas with sauce left over to spread on top. You can easily double this recipe to make more.

1 can chicken
1 can Cream of Chicken Soup
1 cup sour cream
1/2 - 1 cup salsa, depending on how spicy you like them
shredded cheese, we like Colby-Jack
4 flour or 8 corn tortillas

In a bowl combine chicken, soup, sour cream and salsa. Spoon mixture into tortilla, cover with cheese and roll up. Place in 8x8 pan. Repeat with for the other 3 enchiladas. Top all enchiladas with more cheese and spread with remaining chicken mixture.

Bake at 350 for 20-25 minutes. To serve, top with more sour cream and salsa and guacamole and rice and beans on the side.

You could also put the rice and beans inside before rolling and baking