Easy Enchilada Recipe

Like cheesy? Soft? How about gooey!? Well, then you are bound to fall in love with these Dipped Enchiladas. My best friend Carla gave me this recipe and it is one of my all time favorites. I only make it once and a while because when I do... we know our bellies are going to hurt. We usually end up having a "no cuddle" rule cause our tummies are just too stuffed.... yep... we are gluttons! :) All you need is...

1 Large can Las Palmas red enchilada sauce (make sure its Los Pamas)

1 Pint sour cream

1 Can Cream of Chicken soup

1 lbs shredded chicken, about 4-5 breasts

Cheddar cheese of whatever you like

8 (1 package) of flour tortillas

2 Cans of chicken broth

1. Pour the cans of broth into a pot and start to boil the chicken. When the chicken is completely cooked drain it. Then take some forks and start to pull/shred the breast into fine strands.

2. In a large bowl mix the enchilada sauce, sour cream, and cream of chicken soup.

3. Dip the tortillas into the enchilada mixture and then fill the tortilla with the shredded chicken, cheese. Place in a 9x13 pan.

4. When all are dipped, stuffed, and rolled, pour the remaining sauce all over the tortillas and top them with cheese. Pop it in the oven at 350* till it looks warm and bubble, it wont need to actually cook, just to get it warmed up and melted, maybe 15-20 mins.

Some helpful hints -

You don't have to boil the chicken in broth, you can use water, but I find it tastes juicier and has more flavor. I have even soaked the shredded chicken in enchilada sauce also.. and that is muy bien!!!!! Also I like to throw in whatever veggies I want in... onions and olives are great and throwing some freshly diced tomatoes on top after it is cooked is very tasty also, sliced onions help to make it look pretty... but again.. this recipe will taste great even if you don't throw this in, just if you want to take it up a notch.