Easy Chicken Enchiladas

EASY CHICKEN ENCHILADAS

1 8 oz pkg of softened cream cheese
1 cup sour cream
1 can cream of chicken soup
12-16 oz of salsa
4 chicken breasts - chopped or shredded
6-8 flour tortillas
shredded cheese

Season chicken breasts to taste and grill or you can just boil them until no longer pink. Shred the chicken.

Mix cooked chicken with cream cheese (you want the cream cheese to be very soft and spreadable). Then stir in 1/2 of the salsa.

Add a heaping spoonful of chicken mix to tortilla and roll up. Place seam side down in a greased 9-13 pan.

After all of chicken mix is used, mix sour cream, can of cream of chicken soup and the rest of the salsa together in a separate bowl. Spread over the enchiladas. Cover with cheese and bake on 350 for 30 minutes or until cheese is melted and golden brown.

Sorry, I don't have a picture. My family gobbled these up so fast I didn't have time to get my camera out!