Chicken enchiladas
2 chicken breasts
2 cans enchilada sauce
1 can cream of chicken soup
flour tortillas (I use the smaller ones)
onion
shredded cheese
toppings of your choice
Shred 2 cooked boneless chicken breasts (I boiled mine in chicken broth).
Saute 1/2 of a baseball size onion. Add the chicken, one can cream of chicken soup, and one can of enchilada sauce. Let this simmer for a bit so the flavors mix.
In a 8X8 baking dish, pour a little of a second can of enchilada sauce on the bottom (this is just to help the enchiladas not stick). Add chicken mixture to flour tortillas and roll like a burrito. Put them in the pan. After the pan is full, pour over remaining can of enchilada sauce and top with cheese. Bake until cheese melts. Top with your choice of cilantro, sour cream, tomatoes, olives...