Made Over Enchiladas...Chicken Style

What you need ~
2- 15 ounce cans of Enchilada sauce
3 cups of shredded cheese
2T. taco seasoning
1 pound of shredded chicken breasts
20 corn tortillas
1/2 cup of salsa

TOTAL COST~ shredding my own cheese, cooking and shredding my own chicken, saves me on cost and can easily be made for around 10 bucks a pan!

Well enchiladas and anything Mexican in this house is a favorite. So since we love enchiladas, just not the grease and calories I made over our favorite dish so my hubby didn't feel deprived when he is hardcore dieting. So here is my ooey gooey chicken enchiladas!

Mix together about a pound of cooked and shredded chicken breasts, add in a half of a cup of enchilada sauce, 2T. taco bell taco seasoning, 1/2 cup of medium salsa and 1 cup shredded Tillamook cheese.

Now to avoid frying tortillas to make pliable...I take a clean towel and make it wet...then wring it out and place corn tortillas in it and wrap like a package. Microwave for 2.5 minutes and they will be soft enough to roll up without breaking.

Then take the rest of the 15 ounce can of enchilada sauce you used to add in the chicken and pour on the bottom of the baking dish you plan to use.

Add about a tablespoon of filling in each tortilla and roll up... keep doing that until pan is full.

Then after all of your enchiladas are rolled up pour another 15 ounce can of enchilada sauce over them and the rest of your shredded cheese and bake at 350 for 30 minutes.

After 30 minutes it will look like this all yummy...but wait!!! Let it rest for 5 minutes so they come out of the pan easier... then top with sour cream and enjoy!