1 lb boneless skinless chicken breasts, cooked and shredded.
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can diced green chilies drained (You can use two cans if desired.)
1/2 to 1 cup half and half
2 1/2 cups cheddar cheese
flour tortillas
1/2 tsp ground cumin (optional)
In a medium sized bowl mix together shredded chicken, diced chilies, 2 cups of cheddar cheese and cumin; set aside. In another bowl mix 2 cans of soup, add half and half to get a somewhat runny consistency.(You don't want it to be completely runny because it will break down a little bit as it heats up.) Spoon your chicken/cheese mixture into the flour tortillas and roll. Put all rolled enchiladas into a 9x13 pan. (I like to put a bit of the sauce on the bottom first.) Pour sauce over enchiladas and the remaining cheddar cheese on top. Bake at 350* for 30-40 minutes or until heated through.
* This was a quick and simple dish to put together but was lacking some flavor. It was so creamy but kind of bland for our taste but still good and we enjoyed it. We used some hot sauce and salsa on top to spice it up. (We like things packed full of flavor and spice in our house!) I will definitely use 2 cans of chilies next time I make these. We couldn't even notice them with one can.
* Photo and Recipe from Dinner For Dollars
1 cup coconut flakes
