Cheesy Chicken Enchiladas (courtesy of Bakingdom blog)
1 tablespoon butter
1 pound boneless, skinless chicken breasts, cubed
1/2 cup sour cream
1 can condensed cream of chicken soup
2 tablespoons taco seasoning
1 cup shredded cheddar cheese
Preheat the oven to 375 degrees. Salt and pepper chicken to taste.
In a large, heavy bottom skillet, melt the butter over medium heat. Add the chicken and saute for ten minutes.
Meanwhile, in a small sauce pan set over medium heat, combine the condensed soup and sour cream over medium heat. Stir in the taco seasoning and allow to simmer over medium low heat for 10 minutes.
Add two-thirds of a cup of the sauce to the chicken and stir well. Add half a cup of the cheese to the chicken mixture and mix well.
Add a quarter cup of milk to the remaining sauce in the small sauce pan, mix well, and allow it to continue simmering over low heat.
Place 1/4 cup or slightly more, of the chicken mixture in each tortilla, roll tightly, and place seam-side down in a 9 x 13 baking dish. Once all of the enchiladas are in the dish, Pour the sauce over the top and sprinkle with the remaining cheese.
Bake for 20 minutes, or until the cheese is melted and the sauce is bubbling. Allow to cool for 5 to 10 minutes before serving.