Friday, October 10, 2008

Easy Enchiladas

2-3 cooked Boneless, Skinless Chicken Breast Shredded (or if you want to go the really easy way, get a large can of Chicken Breast)
1 can Enchilada Sauce (Green or Red, whatever you like)
1 pint Sour Cream
1 can Cream of Chicken Soup
Optional: Tomatoes and Olives

Mix together chicken, sour cream and soup. Add about 1/2 the can of enchilada sauce. Place two tortillas on the bottom of a 9x13 pan.
Add some of the chicken mixture on the top of the tortillas. Continue layering two tortillas and mixture until the last layer is the tortilla. Add the rest of the enchilada sauce on top. Add cheese, tomatoes, and olives. Cook for 25 minutes (or until cheese is melted and mixture is warm) at 350 degrees. Cut like you would a casserole. Enjoy!