2 to 3 Boneless chicken breast
12oz favorite salsa
8oz sour cream
1 can cream of chicken soup
Flour tortilla (wheat for healthy)
Cheese (I use the Mexican mix)

 
Boil chicken
warm up salsa,sour cream, chicken soup,and a hand full of cheese until cheese is melted
 
Lightly coat bottom of baking dish with sauce mix this help with clean up.
 
Shred chicken and add it to the tortillas with a little sauce mix on top, roll and put in baking dish.

Then add the remaining sauce to the top of the enchiladas and cover with generous cheese.
 
TIP: feel free to substitute any of the ingredients for light as we found out this weekend it was still good.

Bake for about 20 min at 350.