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| Ingredients: | |||||
| 6 | 6 chicken breasts | ||||
| 2 10 oz. | cans cream of chicken soup | ||||
| 1 cup | sour cream | ||||
| 1 package | shredded cheese | ||||
| 1 package of 10 | enchalada/soft taco shells | ||||
| Directions: | |||||
| bake and chop up chicken breasts, chop up into bite size pieces. Mix together 1 can of cream of chicken soup, 1 cup sour cream and 1/2 of the bag of cheese. Add the chicken pieces. Put the mixture into each of the shells, place in a 9x13 pan. Pour the 2nd can of soup and remaining cheese on top. Bake at 350 degrees for 30-40 minutes or until the cheese is well melted. | |||||