RECIPE: My Mama's Sour Cream Chicken Enchiladas

For any of you that have ever had my mama's sour cream chicken enchiladas, you know it's like heaven on a plate. And yes, when I post recipes here, I try to keep them as healthy as possible. However, this is the recipe that I get asked most for, so I'm putting it out there for you all. You creative chefs can, I am sure, find some ways to make this a little more waistline friendly...but here's how I make mine.

Ingredients:

• Dry Ingredients
• 1 package of 8 inch flour tortillas (use whole wheat tortillas for a healthier alternative)
• 2-4 boneless skinless chicken breasts (bake these ahead of time. It is ok to under-cook them a bit as they will finish cooking in the crock pot. Once cooked, cut into small pieces)
• 4 cups cheddar jack cheese (you can go low fat here)
• Wet Ingredients
• 1 16oz container of low fat sour cream
• 2 small cans of cream of chicken soup
• 1 can (small or medium size) of chopped green chilies

Method:

• Combine: chopped chicken breasts & cheese in 1 bowl
• Combine: all wet ingredients in 1 bowl
• Spray crock pot with non-stick spray (or use the crock pot liners for super easy clean up. I still spray the crock pot liner with a bit of the non-stick spray)
• Line the bottom & sides of the crock pot with a thin layer of your wet ingredients.
• Take 2 flour tortillas - rip them up and make a layer
• On top of that, put down a layer of wet ingredients
• On top of that, put down a layer of dry ingredients
• On top of that, rip up and put down a layer of 2 flour tortillas
• Continue making layers until you're out of ingredients
• Cook on low for 4 hours 

Enjoy!!!