My friend Roxie posted a recipe for her enchiladas a while back and this has been our 'go to Mexican dish' a lot lately. But I've kind of tweaked it to make it my own and even easier!!
1 (10.75 ounce) can condensed cream of chicken soup
½ cup sour cream
1 packet taco seasoning
2 cups chopped cooked chicken breast
8-10 corn tortillas
1 cup shredded Cheddar Cheese (or Monterrey Jack)
Cook chicken in the taco seasoning according to packet instructions.
Using a pizza cutter or kitchen shears cut up tortillas into about 1 inch pieces.
In a large bowl mix soup, sour cream, seasoned chicken and tortilla pieces. Dump into a 9x13 pan. Top with cheese.
Bake in a 350* oven for 20-25 minutes.
*note: to make this even easier... you can use canned chicken. You can also skip the step of cooking the chicken and just throw all the ingredients together.