From My Recipe Box to Yours: Chicken Enchiladas

The other day I was surfin' one of my favorite blogs, Budget Bytes, and she posted a recipe for homemade enchilada sauce. It takes about ten minutes to make! Say what? And you can adjust the heat by changing the amount of cayenne pepper (I doubled it and it wasn't that hot). If you make a huge batch, you can freeze it for later uses! Yay! You're welcome. So I decided that for dinner I was going to make my aunt Cindy's recipe for enchiladas, using this sauce. Hello, yumminess.

The recipe is very quick to make, cheap, and extremely creamy. I'm sure there are ways to make it healthier, but for right now, I was really craving the delicious creaminess this recipe provides. Sometimes you just need that good ol' homemade fatty taste.

Behold the wonder of the chicken enchiladas:

3 large chicken breasts, cooked and cubed
1 pint sour cream  (I will try Greek yogurt next time for a healthier enchilada)
1 can cream of chicken soup
1 small can of diced green chilies (I didn't have any, so I just chopped up some jalapenos)
1 1/2 cup shredded cheddar cheese
1 large can enchilada sauce (or make your own)
Tortillas

Mix the chicken, sour cream, soup, chilies, and 1 cup cheddar cheese. Roll each tortilla with approximately 1/2 cup of filling. Place in the pan. When full, pour the sauce over the enchiladas. Bake at 350 for 40 minutes. Sprinkle with the rest of the cheese in the last 15 minutes of baking.