I took three boneless skinless chicken breasts and sliced them up into bite size pieces and placed them in a large skillet with a can of tomatoes that were labeled as "Tex Mex Style." Great choice! After this, I took whole wheat tortillas and laid them on a plate and dipped the chicken and tomato mixture onto the tortillas and rolled them up and placed five of them into a large glass casserole dish. I then combined a 8-ounce sour cream and a can of cream of chicken soup in a bowl and poured the mixture over the enchiladas. Finally, I topped the dish with two cups of cheddar and mozzarella shredded cheese. I baked this at 350F for 30 minutes and then bon appetite! It was like my husband and my taste buds rejoiced in the flavorful, juicy chicken, slightly spicy tomatoes, and cheesy, creamy, simple meal! Even eating this as leftovers (which I am not a fan of most dished reheated) was a family favorite!
On another note: my sweet Zoe weighs 12.5 pounds now! She is growing too fast!
Until next time...
-ME
