I have found that I like my enchilladas with lots of sauce... so if that's how you like it... this is a good recipe for you! I will have to add pictures later!
Ingredients
1 can (28 oz) Enchillada sauce (I personally prefer Las Palmas Green Chile Enchillada Sauce)
1 can (14.5 oz) diced tomatoes (you can use stewed Mexican style tomatoes as well)
1 can (15 oz) whole kernel corn
4-6 cooked chicken breasts (without skin or bones), diced
1 can (10 oz) condensed cream of chicken soup (or cream of mushroom)
1/2 yellow onion chopped
2 tsp crushed red pepper
1/2 tsp garlic powder
2 cups shredded cheese
10-12 tortilla shells
Directions
Preheat oven to 350°F. In a sauce pan mix cooked chicken with 1/3 of the enchillada sauce, corn, tomatoes, onion, cream of chicken soup, crushed red pepper, garlic powder, and 1 cup of shredded cheese. Bring to a boil, let simmer for 3-5 minutes. Scoop mixture into tortilla shells, rolling, and place seam side down in a greased 9'x13' casserole dish. When all tortillas are filled pour the remainder of the mixture on top along with the remaining enchillada sauce. Sprinkle with remainder cheese. Bake for 30 minutes.
If you need to stretch it to go a little farther serve with rice and chips!
