Creamy Chicken Enchiladas

This is a great way to use up leftover cooked chicken.  These are a great thing to mega-cook and freeze.  This is a recipe that I make on the fly and to taste.  Quantities listed below are APPROXIMATE.  Taste test!

• 2 cups cooked chicken
• 2 cans Cream of Chicken or Mushroom soup
• 1 cup sour cream
• 1/2 cup salsa
• Sprinkle of chili powder or taco seasoning to taste
• 3-4 cups shredded cheddar cheese
• Tortillas
• Enchilada sauce (optional)

Directions:
These are several ways that you can put these together.  Typically I mix the soup, sour cream, salsa and seasonings together.  I assemble the enchiladas by putting some chicken down the center of the tortilla.  Top it with some sauce and a bit of cheese and roll up.  Place enchiladas in a 9 x 13 casserole dish.  Top with remaining sauce and plenty of shredded cheese.

Alternatively, you can mix the chicken with the sauce mixture and use this in the center of the enchiladas.  After rolling them up and placing in the casserole dish, top with enchilada sauce and plenty of shredded cheese.

You can get creative and add onions, veggies, rice, or beans.