Chicken Enchilada's

Tonight it was an easy dinner with simple ingredients.
Cooked Cubed Chicken
Cream of Mushroom Soup
Milk (at least half a can if not a whole can--depends on how thick you like your sauce)
Sour Cream
Cheddar Cheese
and for those of you that are adventurous, green chilis.
Whole Wheat tortilla shells.
In your whole wheat tortilla shells fill generously with your cubed chicken. Top with some cheese and then roll up.  Mix together the cream of mushroom soup, milk and sour cream and pour over the top of your rolled up tortillas.  Sprinkle with Cheddar cheese.  (if you were brave you would have inserted those green chilis.)  Bake for about 20 minutes and let the sauce thicken and melt over your tortillas.  YUMMY!!!

Now there are some additions that you can add...Velveeta adds a creamy texture and more cheese flavor but that's up to you.  EXPERIMENT PEOPLE!
Also, if you wanted to you could cook your chicken with some taco seasoning or some fajita seasonings and add some veggies like the bell peppers and caramelized onions to the chicken before filling your tortillas.
The fun thing with this is that you can play around with your flavors and fillings.