Meal Planning And Sour Cream Chicken Enchiladas

So now that I'm working ten hour days, I'm trying really hard to prepare dinners on Sunday and Monday that will feed us Tuesday and Wednesday as well. Last weekend I made taco salad on Sunday and Molly made tacos on Tuesday. On Monday I made beef stroganoff which we were planning to eat again on Wednesday (but we ate dinner at my mom's instead).


Yesterday I made barbecue chicken and rice which we'll have again tomorrow night and tonight I'm making sour cream chicken enchiladas which we'll have again on Wednesday (unless we eat at mom's again!).


That being said, I was thinking it would be fun to share some recipes once in awhile and since sour cream chicken enchiladas is a family favorite, here goes!

4 boneless, skinless chicken breasts

1 large container of sour cream

2 cans of Cream of Chicken soup

1 small can of mild, diced green chiles

3 cups of cheddar cheese

10 soft taco size flour tortillas

Boil the chicken breasts for 20 - 30 minutes then shred. In a large bowl, mix together sour cream, cream of chicken soup, chiles, cheese (save a little bit out to top the enchiladas before baking) and chicken.

Spray a 9x13 pan with cooking spray. Spread a thin layer of the mixture on the bottom of the pan. Spoon a couple of large spoonfuls of the mixture into the middle of each tortilla and roll them up. Place them side by side in the pan.

Spread remaining mixture over the top of the enchiladas and sprinkle with cheese. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 minutes.

ENJOY!