Enchiladas

We had left over shredded chicken so I created some delicious enchiladas tonight!

Chicken
1. Cook your chicken up in your favorite salsa. Turns out best if it is cooked covered so the moisture stays in.
2. Shred or cut your chicken how you like it in your enchiladas.

Enchiladas

Ingredients:
Chicken
Campbell’s Fiesta Nacho Cheese Soup
1 can of Olives (sliced and divided)
2 Roma tomatoes (diced and divided)
6 tortillas
Sour Cream
Cheese

1. Cut your olives and tomatoes. Make sure to leave enough olive slices to go on top as well as one of the tomatoes.

2. Mix your chicken, soup, olives and tomato

3. Scoop into your tortillas and roll.

4. Spread a thin layer of sour cream over the top. Cover with cheese and garnish with remaining olives and tomato

5. Bake at 400 degrees for 40-50 minutes (or however long it takes it to warm through). I left mine uncovered because I like it a little crisper. It would be fine to cook it with foil on it if you don’t like the crunch.