- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
- 1 can low-sodium cream of chicken soup
- 1 packet hot taco seasoning
- 1 cup shredded sharp cheddar cheese
- 6 whole wheat tortillas
- 1/4 cup milk
- Preheat oven to 375 and lightly spray a baking dish with nonstick spray.
- Heat oil in a large skillet over medium heat.
- Season chicken with salt, pepper, and chili powder. Add to the skillet and sautee chicken until cooked through for about ten minutes, stirring occasionally to make sure it's cooked on all sides.
- While this is going on, add sour cream and cream of chicken soup to a medium sauce pan over medium heat and whisk to combine. Stir in taco seasoning and simmer gently while chicken cooks.
- Once your chicken is cooked through, turn the heat off and add about half of your sauce and half of the cheese to the skillet and stir it all together.
- Add milk to the remaining sauce, and continue to simmer while you build your enchiladas.
- Add a serving spoonful of chicken to the middle of each of your tortillas. Roll them up and place them, seam side down, in your baking dish. I was able to fill 6 tortillas.
- Pour the remaining sauce over your enchiladas and spread it around to cover. Top it with the cheese and bake in the oven for about 20 minutes or until the cheese is melted.
- Wait for at least 10 minutes before serving, lest you burn yourself on molten cheese. Serve to your friends and family and impress them with your simple sophistication.