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How to make it

  • cook chicken in skillet and shred
  • add half jar of picante sauce and cheese
  • warm through
  • in a saucepan melt cream cheese on low
  • add can of crm of chicken and taco season
  • add milk to make desired consistency
  • pour a little bit in bottom of caserole dish to keep from sticking
  • roll chicken mixture in tortillas and lay in caserole dish
  • pour cheese mixture over enchiladas
  • cook at 375 until misuture bubbles.
  • Goes great with lipton rice pack of spanish, taco, etc. and refried beans!

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