Recipe(tried): Easy Chicken Enchiladas

Easy Chicken Enchiladas

1 pkg of fajita chicken strips
1 pkg of shredded cheddar cheese
2 cans enchilada sauce
1 jar of Tostitos Mild Salsa
1 jar of Mild Cheddar Cheese Dip
1 pkg of tortilla shells
1 medium container of sour cream (optional)
1 jar of sliced olives (optional)

Preheat oven to 375 degrees F.

Start by cooking your fajita chicken strips, or if you are like me or have the time cook your own chicken and use fajita seasoning to flavor it. After your chicken is finished set it to the side for a few moments to cool. When chicken is cool shred it into tiny pieces.

Now take a uncooked tortilla shell and put the shredded chicken and a desirable amount of the shredded cheddar cheese in it and roll it up. Place these in a 13x9-inch baking dish. Continue to do this until you run out of tortilla shell or chicken whichever comes first.

Pour the 2 cans of enchilada sauce over your rolled shells stuffed with the chicken and cheese.

In a bowl mix the salsa and the cheese dip. Top the enchiladas off with this mixture. You can add the olives on top if you wish, it adds a pretty garnished look.

Bake the enchiladas at 375 for about 30 minutes. When it is finished let it cool a bit, and serve with sour cream.

When I make this at home it usually serves 4 people and is awesome to serve with corn cake and black beans.