I got this recipe from my Mother-in-law, Judy, and these are the BEST enchiladas I have ever had. The recipe is super easy too!
1 whole chicken - boiled until done and debone
( you can use chicken breast instead of whole- takes about 3-4 chicken breast)
1 pkg 8'' flour tortillia's
1 pkt enchilada sauce made according to directions on pkt
OR 1 can enchilada sauce (I prefer the canned kind- better flavor, less mess)
1 can cream of chicken soup
1 cup sour cream
2-3 cups shredded mont jack cheese
Cook and debone chicken. Mix with soup & sour cream. Make enchilada sauce according to directions on pkt. Spread 2-3 large spoons sauce in bottom of 13x9 to cover. Place 1 large spoonfulls of chicken mixture down middle of flour tortilla, add small handfull of shredded cheese down along chicken mixture, then roll up, placing seam side down in dish. Continue until all chicken mixture is used up and 13x9 is full. (You can make your enchilada's however full you want them. I usually get 8-10 in a pan.)
Cover with remaining enchilada sauce. Use your spoon and pull enchilada's apart a little and let some of the sauce run down between them. Spinkle with a little remaining cheese. Bake @ 350 approx. 30-40 minutes until hot and bubbly and cheese is melted on top.
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