White Girl Chicken Enchiladas

• 3 chicken breasts
• 2 (12 ounce) cans cream of chicken soup
• 1 (16 ounce) package Italian cheese blend (Can be left out if desired)
• 10 -12 small flour tortillas
• aluminum foil

1. Preheat over to 450.
2. Place chicken to boil, once boiled Shread chicken with a fork.
3. Mix 1 can Cream of Chicken soup with shreaded chicken in a large mixing bowl. (Chicken may or may not be saturated with the soupdepending on size of breasts).
4. While mixing sprinkle a handful of Italian Cheese Mix into the mixture.
5. Roll the mixture into burritos using the tortillas and place the burritos into a caserole pan.
6. Make as many burritos as the pan will hold. Its okay to squish the burritos.
7. Top the burrito bed with the other can of Cream of Chicken Soup.
8. Sprinkle with Italian Cheese Mix to preference.
9. Place aluminum foil over the dish and place in the oven.
10. Bake until Cheese is melted and remove the foil.
11. Bake longer after removing the foil if desired.

chicken breasts, cream of chicken soup, italian cheese blend, flour tortillas, aluminum foil

Taken from www.food.com/recipe/white-girl-chicken-enchiladas-337104 (may not work)