Chicken Enchiladas

Ingredients

• 2 cups leftover shredded chicken or turkey
• 1 Tbsp Taco Seasoning (Homemade, click on seasoning)
• 1 cup salsa
• 1 can cream of chicken soup (Homemade, click on cream of))
• 8  flour tortillas (Gluten free)
• ½ cup Mexican blend shredded cheese (Vegan, Daiya)
• ¼ cup sour cream (non dairy/If you can tolerate dairy, 0% greek yogurt)
• Premium Add On: Sautéed onion, peppers and mushrooms totaling half a cup, use ¼ cup less chicken.

Go ahead and heat your oven to 350 degrees.

MIX salsa and cream of chicken soup together in a bowl.

In another bowl, mix chicken, taco seasoning, cheese, veggies if using, sour cream and ¼ cup of your salsa/soup mixture together until consistent.

FILL the center of each tortilla and roll up. Place the rolled up tortillas in your baking dish (I use a 9 x 13) with the exposed edge side down. Pour your salsa/soup mixture on top making sure to spread it over all the tortilla bits so they don’t get crunchy.  Top with more cheese if desired.

BAKE 20 min. or until heated through. Serve with salsa and sour cream.

Recipe borrowed from: https://adriennecooks.com/2013/01/29/easy-weeknight-chicken-enchiladas-what-to-do-with-leftover-chicken/