Creamy Chicken Enchiladas

 I stole this recipe from Fig too.

Ingredients:

6 chicken breast tenderloins
Salt and pepper
2 1/2 cups shredded colby-jack or cheddar
1/2 cup shredded mozzarella cheese
1 can condensed cream of chicken soup
1/2 cup sour cream
1 can diced green chiles
7 medium-sized flour tortillas (I like using the ones you cook yourself from Costco. I think Smith's and Wal-Mart have them too.)

Instructions:

Bring the chicken to a boil in salted water. You need a decent amount of salt in the water, because it's going to flavor the enchiladas. Simmer about 15 minutes, or 'til cooked through.

While the chicken boils, prepare the other ingredients. Shred cheeses, chop chilies, and mix the cream of chicken soup and sour cream together. Stir the chiles into the mixed sauce. When the chicken's done, add a half ladle of the cooking water to the stock - about 1/4 cup. It thins the sauce to make it easier to work with, plus imparts a little extra salty chicken flavor.

Spread about 1/4 of the sauce in the bottom of a greased 9 x 13 pan. Drain and chop the chicken into bite-sized pieces; sprinkle with pepper. Assemble the enchiladas by rolling up some chicken bits and colby-jack cheese in each tortilla and placing them seam-side-down in the pan.

When all the enchiladas are made, spread them with the rest of the sauce, making sure to get some sauce in between them, and sprinkle with more colby-jack and some mozzarella cheese. Cover the pan with foil and bake at 350 degrees for 20 minutes. Remove the foil and bake an additional 10 minutes uncovered.

10 points+ per serving when using fat free sour cream and the tortillas from Costco.  

:::Emily:::