Easy Chicken Enchiladas

Brought by Jenn Iverson

2-3 chicken breasts

1 can (10 oz.) red enchilada sauce (I prefer Old El Paso mild)

1 cup sour cream (I use light)

2 cups cheddar cheese, shredded

8 whole wheat flour tortillas

Boil chicken for 20-30 minutes, until cooked through (alternately, put frozen chicken breasts in Crock Pot with a little bit of water and cook on high 3+ hours until cooked through).  Cool chicken, remove fat, and shred or cut into small pieces. 

Preheat oven to 350º.  In a medium-sized bowl, stir together sour cream and enchilada sauce.  Spread tortillas out on a table or countertop.  Divide the chicken evenly among the tortillas.  Top each with a scoop (1-2 Tbsp.) of sauce and a handful of cheese.  Spray the bottom of a 9x13” baking dish with cooking spray.  Roll up tortillas and place in dish.  Top with extra sauce and cheese.  Spray a piece of aluminum foil with cooking spray (to prevent the cheese from sticking) and cover dish.  Bake for 20 minutes or until heated through.  Remove foil and continue baking until cheese on top is nicely melted.