Chicken Enchiladas

Ingredients

(12 oz) Boneless Skinless Chicken Thighs 
(13 oz) Boneless Skinless Chicken Breast 
1 Can Old El Paso Enchilada Sauce 
12 White Corn Tortillas 
2 cups Shredded Jalapeno Jack Cheese 
1 Can Campbell's Fiesta Nacho Cheese Soup 
1 Med. Onion (chopped)
Sliced Black Olives (Canned)

Sliced Jalapenos (Canned)

Garlic Powder (to taste)

Pepper (to taste)

Salt  (to taste)

Cumin (to taste)

1/2 cup water
Salsa

Directions

(1) Boil Chicken until done. Drain water. Then shred the chicken with a fork or cut into cubes (however you prefer).

(2) Chop 1 medium onion. Add chopped onion, garlic powder, salt, pepper, cumin, Nacho Cheese Soup and 1/2 cup water and mix together well. 

(3) Heat Corn tortillas in Microwave so that they are easy to roll without tearing. (Usually about 45 seconds).

(4) Lightly cover bottom of pan in enchilada sauce, so the enchiladas will NOT stick to pan. Dip each warmed tortilla in remaining enchilada sauce, covering completely, spoon chicken & cheese soup mixture into center of tortilla, add a sprinkle of Jalapeno Jack Cheese and roll tortilla. Place in bottom of baking pan, seem side down. Do this with each one, placing right next to one another. Sprinkle remaining cheese over top of enchiladas, top each enchilada with a Tbsp. of Salsa and a few sliced black olives and jalapenos. 

Bake at 350 for 35 minutes or until cheese is melted.

Number of Servings: 8