Chicken Enchiladas

This meal takes me back to about a year and a half ago when Phillip and I had just gotten married and received orders to North Carolina. This is the very first meal that I made as Mrs.Walker. We actually got married two years ago, but Phillip was at basic training and tech school for the first 6 months of our marriage.
The real reason why I made this meal is because it's an extremely simple recipe! My mom always made these enchiladas, and I always loved them. Whenever those awkward and confusing newlywed shopping trips came around, I would call my mom and ask her where every ingredient was in the store, then I would send her a picture of the ingredient to make sure that I was getting the right one. I remember being in tears last year when I was trying to buy a little ham for Phillip and I's first Thanksgiving away from home. I went to the deli and asked for one ham, when she asked how much I wanted, I replied saying, "Just enough for a Thanksgiving ham". She then pointed me away from deli meats, and towards the frozen hams. I never did find a little ham, and ended up settling for microwavable ham. Yumm..  

- - - INGREDIENTS - - -

- 8 BURRITO SIZED TORTILLAS

- 2 12.5 oz CANS OF TYSON CHUNK CHICKEN

- 3 CUPS OF SALSA

- 2 CUPS OF MEXICAN SHREDDED CHEESE

- RED ENCHILADA SAUCE (OPTIONAL)

- QUESO/WHITE CHEESE DIP (OPTIONAL)

- - - DIRECTIONS - - -

- Drain & pour the chicken into a large bowl. Mash it up with a fork to separate the chunks of chicken.

- Mix your salsa and cheese into your bowl of chicken.

- Lay out your tortillas & load the center up with your mixture.

- Roll that baby up!

- Pack the tortillas into a baking dish, then pour the enchilada sauce all over the top of them.

- Bake them for 30 minutes at 350 degrees.

- Once they're done baking, pour the cheese sauce all over them, then serve!

Yummy! I've never met anyone who did not enjoy this recipe, so I hope that your family enjoys it as much as mine!

God Bless, xoxoxo.