Creamy Chicken Enchiladas!

This is an ad for Swanson, but it really describes why I have really started to enjoy cooking!!

I was originally going to post my Poppy Seed Bread recipe, but I think I'll keep that to myself for just a little while longer...

Instead, I'm going to post a Chicken Enchilada Recipe that is super easy and super delicious! I fed this to my in-laws, that's how confident I am in this one ;) 

I actually got this recipe from a weekend class that Jeffrey had to take to graduate from OSU- Outdoor Cooking. Poor guy, he hated it. BUT, we got some awesome recipes for both the oven and the dutch oven!

Creamy Chicken Enchiladas
8 oz softened cream cheese
8 oz sour cream
2 c shredded cheddar cheese (I usually use alot more because I LOVE CHEESE)
15 oz canned chicken
         If you want a better texture, boil some chicken breasts and then shred them with a fork
8 large tortillas or 16 small ones

This is the bare bones, now its time for you to get creative! I add a lot of salsa personally, but you can add bacon, Rotel, canned green chilies, taco seasoning, or anything that you would think would be great in an enchilada! I would recommend a little salt as well.

Go ahead and preheat your oven to 350 degrees.

1. Mix the cream cheese, sour cream, chicken and your added ingedients in a bowl, stir until well blended.

2. Spoon the mixture onto the tortillas, I like to spread it out so I can stuff more in!

3.Roll up the tortilla and place it flap down in a lightly greased casserole dish or dutch oven.

4.Bake for 30 min. In the last 5 min, sprinkle cheese on the top or some red sauce

The centers are warm and gooey, the cheese is golden brown, the tortillas are just a little crispy on the edges... YUM.

These aren't mine, but this is basically what they will look like!