Chicken Enchiladas

Adapted from: http://jamiecooksitup.net/2009/11/chicken-enchiladas/

4 chicken breasts (you can start with frozen)

1 fajita seasoning packet

water

2 cans cream of chicken soup (I use 98% fat free)

2 small cans green chillies

2 C cheddar cheese

milk

1 10 count package flour tortillas (I use the Smiths brand, they are inexpensive and only 90 calories a piece…and they are tasty!)

1. Place the chicken in a large skillet. Sprinkle the seasoning over the top of the chicken.

2. Pour hot water over the chicken until it is mostly covered.

3. Bring the water to a boil over high heat.

4. Turn the heat to low, cover and let simmer for about 1 hour or until the chicken can be shredded.

5. Take the chicken breasts out of the pan one at a time and shred with a fork. Place the shredded chicken back in the skillet and simmer for another hour.

6. Place the chicken (reserve the saucy fajita mixture), soup, chiles, and cheese in a large mixing bowl.

7. Pour about 1/2-3/4 C of the fajita mixture over the top of the other ingredients.

8. With an electric beater, blend the chicken mixture together. Using the beater really helps shred the chicken up nicely, while incorporating all of the other ingredients.

9. You may want to add a little splash of milk at this point. The chicken mixture should be quite saucy. You don’t want dry enchiladas! The texture should resemble gravy.

10. Spray a 9×13 pan and spoon about 1/2 a cup of the chicken mixture over the bottom of it. 

11. Layer 4 tortillas along the bottom of the pan.

12. Pour just less than half the chicken mixture over the tortillas.

13. Layer another 3 tortillas on top of the chicken mixture.

14. Pour all but about 1/2 a cup of the chicken mixture over the tortillas.

15. Layer the last three tortillas on, and cover with the remaining chicken mixture. Sprinkle with a bit of cheese.

16. Bake at 350 for 45 minutes. Enjoy!