Layered Cheesy Salsa Enchiladas

Tonight I tried a recipe I found at heavenlyhomemakers.com.  I tweaked the recipe a wee bit with chicken instead of beef.  We have had a hard time finding good beef here in Janesville and so we have started using turkey instead.  Its much less fatty than beef and has a great taste!

So here is what you need!

Of course you don't use the whole five pound bag of cheese, but I like my cheese so...

And here is what you do...

Boil two frozen chicken breasts for about 45 minutes depending on the size of the breast...

After you take the breasts out, put them in a bowl and cut them up or shred them with your fingers

Add salsa, rotel, and shredded cheese

Spread the chicken on top of the shells which you will bake in a 9x13

You should have enough chicken for roughly two layers of enchilada. I put LOTS of sour cream on the top before putting it in the oven.  Put in the oven at 350 degrees and bake for 25 minutes!

The end result is DELICIOUS!

My apron my sister Jaqui got me in Cyprus!

 Can't cook without an apron!

Enjoy!