SOUR CREAM CHICKEN ENCHILADAS
Garlic Crushed Red Pepper
Any mexican seasoning you want to add to chicken
Sour cream (size depends on how many enchilldas you are making)
Fat free cream of chicken soup (size depends on how many you are making)
Grated cheese (low fat)
In crock pot add chicken (I use about 3-4 large chicken breast) (they freeze well so if you have too much you can freeze left over.) 1 pk of enchillda seasoning, 1 can rotel tomatoes and I add some cumin, minced garlic, a little crushed red pepper (you can use any mexican seasoning to add flavor to the chicken.)
Cook chicken for several hours on low heat. When chicken is cooked, cut up chicken or shred it in a bowl and 1 tablespoon of sour cream. ( I also scoop out the tomatoes from chicken and add to it)In a saucepan add remaining sour cream and cream of chicken soup together and heat until warm.
Roll chicken into flour tortillas and line in pan. 8 X 8 if making 5-6 enchilldas or bigger pan if making more. When sour cream mixture is heated pour over enchilldas and top with grated cheese.
Bake at 350 for about 30 minutes until bubbly and cheese is melted.