Chicken enchaladas

Depending on how many you want to make, will depend on how much chicken & other ingredients you use. I usually make 2 9x13 pans, my family loves these. Sometimes I just freeze the extra pan for another time.

4 chicken breasts-cooked & shredded/chopped

1 family size cream of chicken soup

2 cups sour cream

1 small can chopped chilies

2+ cups shredded sharp or cheddar cheese

24 flour tortillas

Put shredded chicken in a bowl. Mix all the other ingredients in a bowl, except cheese.  Spray your pan with pam or other non-stick spray.

  

With each tortilla, spread about 2 Tbs of soup mixture, sprinkle shredded chicken & sprinkle some cheese & roll up. Place in a pan, keep adding till the pan is full.  Spread the left over soup mixture evenly over all the rolled tortillas, sprinkle whatever chicken is left over & top it off with lots of cheese.

Bake at 350 for about 45 minutes or till hot & bubbly.

Chicken Crescent Rolls

1-8 oz cream cheese
2-C cooked chicken, cubed
2 cans Pillsbury crescent rolls (I like to use the big rolls vs. the regular ones)
1/4 C butter, softened
1/8 tsp. black pepper
1 pkg. chicken gravy mix

Cream butter and cream cheese together. Add chicken and mix well. Season with pepper and mix. Put a spoonful of filling onto crescent roll, roll up and pinch edges. I liked to spray a little "can't believe it's not butter" on the rolls and then sprinkle bread crumbs over the top. Bake rolls on an ungreased cookie sheet at 325 degrees for 23-28 minutes. Make chicken gravy and drizzle over rolls when serving. (Filling can be refrigerated overnight).