Easy Chicken Enchiladas..

I had a taste for some chicken Enchiladas. Here's a easy delicious recipe that will be sure to get some plates licked clean.

The directions are long but it's really easy.

**Disclaimer**
 By the way, I'm bad at measurements, I taste as I go along and judge how much seasonings to put in from there.

Here's what you'll need.
Chicken breast depending on much you want to make. I usually use about 3 boneless chicken breast.
Garlic Powder
Salt
Cheese I like to use the Kraft Mexican 3 or 4 cheese. Just make sure you have enough. I say at least 3 bags
8 oz tube of Sour Cream
2 bottles of Herdez Salsa Verde
Tomato about 2 or 3
Cilantro
1/2 of  an Onion
1 packet of Lipton Soup Mix
Flour Taco shells, I usually get a 12 pack.

Clean Chicken Breast and put them in a pot of water to boil, along with a cut up half of onion, about 2 or 3 garlic cloves and one packet of Lipton soup mix. Sprinkle in garlic powder and salt in the pot. When the Breast are done take them out and shred them. I shred mine by using a knife and fork.

Place the chicken in a big bowl and add the sour cream, 1 bottle Herdez Salsa Verde and mix it all together.

Take a pan (that will go in the oven) spray a little Pam or something of the equivalent in the bottom of the pan, then cover the bottom with about 2 or 3 of the enchilada shells (just the empty shells). You are about to start filling the shells with the meat. Here's how you fill the shells, take about 2 spoon fulls ( you can put in how much meat you want but just make sure that the shell can close) of the shredded chicken,Verde salsa and sour cream mixture that you mixed all together and put it in the shell. Get the other bottle of Verde Salsa and pour about a tablespoon of it on top of the mixture inside the shell, then add shredded cheese on top of the salsa.

Close the shell and place it in the pan that's gonna bake the enchiladas.

Repeat that step until the pan is full or until the shells run out. Pour the rest of the unused Verde Salsa on top of the enchiladas in the pan then Sprinkle as much shredded cheese as you like on top of the enchiladas and the salsa in the pan making sure to cover all the enchiladas so it can be cheesy and moist.

It should look something like this before you cover the pan with foil and place in the oven. And you do that for about 30 minutes or until the cheese melts.

While the enchiladas are baking,  cut up the cilantro and tomato's to place on top of the enchilada and so it can look pretty. I love cilantro, I always overdo it. Seriously, the cilantro and tomatoes makes it to die for ;-)

Here's the finished product served with a side salad. ....Viola!! Delicious Enchiladas.

Enjoy!!!