Creamy Chicken Enchiladas

Ashlee gave me this recipe and I love it! It's a nice change from my other enchilada recipe too!

Creamy Chicken Enchiladas
1 can cream of chicken
1 can cream of mushroom
1-16oz. container sour cream
2 pkg Colby & Monterrey jack cheese
1 lb. chicken breast cooked & shredded
1 pkg corn tortillas
1 can rotel

In large bowl, mix soups, sour cream, rotel, chicken and 1 pkg cheese. Dip tortilla in mixture to moisten, fill with mixture and arrange in pan. Fill pan, and top enchiladas with remaining mixture and cheese. Bake at 400 until cheese in bubbly and browning on top.

Instead of dipping and rolling tortillas, they can be layered (tortillas, mixture, tortillas, mixture, etc.). This is less messy, and it still tastes the same.

Chicken Enchiladas From a Can

This is for Jen & Todd Cooper. It's super easy, and extra yummy!!

2 cans chicken (about 18 oz each)
1 can pinto beans with jalenpenos
1-2 Old El Paso mild red enchilada sauce
Shredded cheddar cheese
Soft Taco size flour tortillas

Mix chicken, beans, handful of cheese and enough red sauce to coat in a bowl. Roll chicken mixture in flour tortillas and place in a greased 9x13 baking pan. Once pan is full, cover enchiladas with red sauce and cheese. Cover with foil sprayed with cooking spray on the side touching cheese. Cook for 1 hour at 350.

Great when garnished with lettuce, tomatoes, olives, green onions, cilantro, sour cream, etc.

Makes great leftovers too!