Chicken Enchiladas

Directions

1. 1
   Preheat oven to 350.
2. 2
   Pour a couple of tablespoons olive oil in a large skillet.
3. 3
   Add chicken and stir until cooked through.
4. 4
   While chicken is cooking, add to it the onion, chili powder, garlic salt and cumin (amounts are approximate, so be sure to season to taste).
5. 5
   In a separate bowl (use glass or steel because enchilada sauce stains), mix enchilada sauce and cheese soup.
6. 6
   Remove 1/3 of sauce mix and add to it sour cream and salsa.
7. 7
   Set both sauces aside.
8. 8
   Once chicken is cooked through, drain excess liquid.
9. 9
   Mix the chicken into the larger portion of sauce (the 2/3 you set aside earlier) until covered.
10. 10
    Lay out tortillas across counter top and, if desired, spread about a tablespoon of refried beans on each tortilla.
11. 11
    Spread about 1/4 cup of shredded cheese on each tortilla and divide chicken mixture among the tortillas.
12. 12
    Roll tortillas and place them in greased 8.5x11 dish, seam side down.
13. 13
    Spread the remaining 1/3 of sauce and then the remaining cheese across the top of the enchiladas.
14. 14
    If cooking immediately, place in 350 degree oven for 20 minutes or until cheese begins to bubble.
15. 15
    If refrigerating for later cooking, place in 350 degree oven for 40-60 minutes, or until cheese bubbles.
16. 16
    Garnish with sour cream, taco sauce, salsa, green onions, olives, etc.