Ingredients:

3 cups of cooked and shredded chicken (like rotisserie)

1 cup sour cream

1 (10.5- ounce) can cream of chicken soup

1 cup salsa verde

1 tablespoon taco seasoning

8 (8- inch, taco style) flour tortillas

1 1/2 cups mild cheddar cheese

optional garnishes – chopped cilantro, sour cream, avocado

Directions:

Preheat the oven to 350°F. Coat a 9×13 pan lightly with nonstick spray and set aside.

Place chicken in a large bowl, set aside.

In another large bowl mix together the sour cream, cream of chicken soup, salsa, and taco seasoning until combined.

Spread 1/2 cup of the sour cream mixture into the bottom of the pan. Mix 1 cup of the sour cream mixture into the shredded chicken and stir to coat evenly. Set aside the remaining sour cream mixture.

Spread 1/3 cup of the chicken mixture down the center of each tortilla. Roll the tortillas up tightly, and place them seam-side down in the pan. Spread the remaining sour cream mixture on top of the enchiladas. Sprinkle the grated cheese all over the top.

Bake for 20 – 25 minutes until bubbly and the cheese is melted.

Enjoy !!