THE BEST Chicken Enchiladas

These are incredible.
No joke!
Super creamy and moist chicken enchiladas! And the great thing about them is, there are two ways you can make them.
Either as actual enchiladas, or as a casserole.
SOOO GOOD!!
I figured I'd share the recipe with you today!

What you'll need
-Abt 3-5 cups cooked, shredded chicken
-1 Can Cream of Chicken Soup
-1 Can Cream of Mushroom Soup
-4 Tablespoons Sour Cream
-4 Tablespoons Salsa
Cheddar Cheese
Flour Tortillas

Enchilada directions:
Mix the soups, sour cream, and salsa and heat on the stove.
Pour some of the sauce in the bottom of a greased baking dish
Spread sauce over both sides of the tortilla shell
Sprinkle chicken and cheese in the middle of the shell and roll
Continue this process till you have filled the baking dish
Pour left over sauce over enchiladas and cover with cheese
Bake at 350 degrees for 20 minutes or until golden and heated through

Casserole directions:
Combine the soups, sour cream, and salsa. Heat in a pan on the stove.
Cut the tortillas in pieces
On the bottom of a 3 quart dish, layer tortillas, chicken (half), soup mixture (half)
Repeat layers and top with tortilla pieces
Cover and bake at 350 degrees for 30 minutes
The last five minutes, sprinkle cheese over the top, return to the oven and bake the final five minutes

Well, there you go! The casserole is by far the easier to make of the two, but still, quite tasty! I've been wanting to add corn to the soup mixture and see how that tastes in the casserole so someone will have to try it and let me know how it turned out!
For now, happy Tuesday and I'll see you all tomorrow!

Less Than Three,
Sarah