White Sauce Chicken Enchiladas

1 chicken breast per person
1 can cream of chicken soup
1 cup sour cream
1 cup mayo
1 package tortillas
1 to 1 ½ cups shredded cheese
(Any seasonings you want to cook your chicken in)
A 9x13 pan
Tin foil

Step 1: Preheat the oven to 350o.

Step 2: Skillet cook or grill the chicken breasts with any seasonings you prefer. Cut the chicken into small pieces when thoroughly cooked.

Step 3: In a medium bowl, mix the cream of chicken soup, sour cream, and mayo. You can add more of each ingredient if it doesn’t look like enough to fill your tortillas. (Optional: You can add any additional seasonings you want to the mixture. Also, if you prefer the cheese inside the tortillas, add it in the mix too).

Step 4: Once mixed, remove about a cup of the mixture and set aside in a small bowl. (This will be used to coat the pan and to coat the top of the tortillas for baking).

Step 5: Spread a light layer of the sauce (that was set aside) on the bottom of your 9x13 pan with a spoon—(to prevent the tortillas from sticking and burning.) Make sure you leave enough to spread on top of the tortillas for baking.

Step 6: Now add the diced chicken to the mixture (not the one set aside). Spoon a small amount of the mixture into the center of each tortilla and wrap up. Place the enchiladas in the pan. Cover with the remaining sauce that was set aside.

Step 7: Sprinkle the cheese over top of the enchiladas (if you did not mix it in the cream of chicken soup mixture already). Cover with tin foil.

Step 8: Bake at 350o for about 40 minutes, or until the cheese is bubbling.