4 boneless chicken breasts
18 ounce can of Progresso Chicken Cheese Enchilada Soup
2 jalapeños chopped
Handful of shredded cheddar cheese
3 tablespoons of you favorite hot sauce
12 ounces of Shredded Cheese (cheddar or mozzarella)
Directions: 1.) Preheat oven to 400 F. 2.) Boil 4 boneless chicken breast and shred them. 3.) Make a mixture of the shredded chicken, the 18oz can of Progresso Chicken Cheese enchilada soup, 2 jalapeños chopped (seeds as well), a handful size of shredded cheddar and 3 table spoons of your favorite hot sauce. 4.) Add one cup of the mix into the middle of a large size tortilla. Fold sides in.
5.) Using a 9x13 pan. Place four of them that size in the pan. Pour some red enchilada sauce on top then on top of that shredded mozzarella cheese on top. Put in the oven on 400 for 30 minutes or until bubbles start forming pretty good. That's it!!