Layered Chicken Enchiladas

similar pan + regular 9×13 here

As a busy mom of 5 little people, dinner time is not always my favorite part of the day. Getting something put together that everyone will like and is at least somewhat healthy is not always an easy task. A couple weeks ago I shared a little peek of Joe + I throwing together a favorite quick dinner. I could not believe the amount of requests we had to share the recipe! We actually got the recipe from our friends when we lived in Kentucky and we have loved it ever since. Besides being delicious, this layered enchiladas recipe takes about 10 minutes to put together, making it a  favorite quick dinner in our house!

: LAYERED CHICKEN ENCHILADAS 

– INGREDIENTS –

8 flour tortillas

1 can cream of chicken soup

1 10 oz can of red enchilada sauce

6 chicken breasts (cooked and shredded)

8 oz grated Monterey Jack Cheese

8 oz grated cheddar cheese

– INSTRUCTIONS –

Mix your cooked/shredded chicken breast  + cream of chicken soup in a medium mixing bowl. Grease a 9×13 pan. Tear your tortillas into small pieces and layer on the bottom of your pan. Next, add a layer of the chicken mixture on top of the tortillas. Follow that with a layer  of both cheeses. Then add a small layer of the enchilada sauce. Repeat the steps, layering tortillas, chicken mix, cheese, and enchilada sauce. With a 9×13 pan you will have 2-3 layers.

Bake at 350 degrees for 30 to 40 minutes. I serve it with sour cream, lettuce, guac, tortilla chips and salsa! Your people will love it!!