Creamy Chicken Enchiladas

So very filling, but so very satisfying!

You will need:

4 chicken breasts

1 can of cream of chicken soup

1 cup of sour cream (divided)

1 1/2 cups shredded cheese (divided)

1/4 teaspoon pepper

tortillas

salsa

1) Place chicken, soup, 1/2 of sour cream, and pepper into crock pot.

2) Cook on low for 4-5 hours.  If frozen, cook for 7-8 hours

3) When chicken has about 45 minutes left, shred with a fork and add 3/4 cup of shredded cheese.

4) Preheat oven to 350 degrees

5) Spoon chicken mixture into tortillas, fold over and place in baking dish.

6) Top enchiladas with 1/2-3/4 jar of salsa and remaining 3/4 cup of cheese.

7) Cover with foil and bake for 15 minutes

Remove foil and continue baking for 5-10 minutes, or until cheese is melted.  Top with remaining sour cream.

ENJOY!

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