1 lb Monterey Jack cheese cut into 1" cubes
1 block (8oz) cream cheese
6 chicken breasts cooked and cubes (I sometimes cook it for about 4-5 hours on low in the crockpot with some chicken boullion, water and seasoning and shred it)
1 pint sour cream
2 cans cream of chicken soup
This recipe will make about 12-15 decent size enchiladas so you can either half the recipe or make the full recipe and freeze the other half for another dinner.
Mix sour cream and cream of chicken soup together. Spread half of the mixture on the bottom of a 9x13 dish. Mix together cream cheese, Monterey jack, chicken, and salsa to taste. Place that mixture in the flour tortillas and lay over the sour cream mixture. Spread the remaining sour cream mix on top of the tortillas and top with cheddar cheese. Bake in 350 oven for about 30 minutes.