Hannah is the newly married daughter of a dear friend of mine. She is married to her Aussie beau,for little over 6 months now. I loved reading all the comments from her varied siblings, about this enchilada casserole, and me, being me, I am all about trying new recipes.. I like the simplicity of this enchilada dish, and have fixed it many times when I wanted something comforting on a cold night. Thanks, Hannah, for sharing this with me!
2 Chicken breast halves shredded
1 can Cream of mushroom soup , cream of chicken or celery can be used
1 cup Pace Salsa mild
3 cups Cheese shredded
1/2 cup Enchilada sauce mild
8 Flour tortillas
2 tablespoons Salt
Cover chicken with water, add salt and boil until cooked. Shred once cooled. Save broth. Prepare cream of mushroom as indicated using broth. Add the salsa and chicken and stirr. Remove from heat and add 1 cups of cheese. Taste for salt, but you probably won't need any. Fill the tortillas with about 2 spoons of the chicken mixture and roll. Place in pan. Top with enchilada sauce and remaining cheese. Bake at 350 until cheese is melted. Serve with sour cream...Enjoy!!