Cheesy Chicken Enchiladas

Tina

10 8" flour tortillas

4 boneless chicken breast, cooked and shredded (I've also use a rotisserie chicken before too)

4 oz. chopped green chilies, drained

1 pkg. taco seasoning

¼ C. water

10.5 oz. can cream of chicken soup

¼ C. milk

10 oz. red enchilada sauce

shredded Colby jack cheese

lettuce, tomato and sour cream for serving

In a skillet over med. heat, add the shredded chicken, chilies, taco seasoning and water. Stir well to combine, when the water has been absorbed add in the soup and milk. Stir to combine and warm through. Remove from heat. Warm the tortillas in the microwave for 45 seconds. Spray a large casserole dish with cooking spray. Take a tortilla and place a couple good spoonful's of the chicken and spread down the center. Top with some cheese and fold in the outer edges a little and roll up. Place in the pan. Repeat with remaining ingredients. Spoon the enchilada sauce over the top of each rolled tortilla, then spread the remaining sauce around the pan. Top with more cheese and bake in a 375 degree oven for 30 minutes or until cheese is nice and bubbly. Serve over shredded lettuce and top with tomatoes and sour cream if you like.

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