Recipe: Weeknight Chicken Enchiladas
- 2 pounds shredded cooked chicken breast
- 3/4 pounds grated cheddar cheese
- 2 cups sour cream
- 1 pound processed cheese sauce such as Cheeze Whiz
- 10 white flour tortillas
- 1 jar mild tomato salsa
Preheat oven to 350 degrees.
In a bowl combine the shredded chicken, cheddar cheese and sour cream.
Place about 2 tablespoons of the chicken mixture down the center of each tortilla and roll.
Place the rolls into a rectangular baking dish and pour the melted cheese on top. Cover with foil and bake until hot, about 15 to 20 minutes.
Warm the salsa and pour on top of the enchiladas or serve on the side.