Leftover Chicken, or not!

So a SUPER quick fairly cheap dinner when you just don't feel like making anything is a roasted chicken. You can get one at pretty much any grocery store (Wal*Mart is cheapest, BUT they stop selling them pretty early.) Anyway, whenever Russ and I pick up one of these roasted chicken we always have a ton of extra chicken! So, this is one of our FAVORITE ways to use up those left overs. It's probably even better with fresh chicken... But it is still great like this!

Chicken Enchiladas

source:  Sarah Fuller
Ingredients:

• 1 lb. chicken, cut up into bite sized pieces
• 1/2 onion, chopped
• 1 Tbsp. chili powder
• 1/2 tsp. cumin

Sauce:

• 1/2 onion, chopped
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 2 cans diced green chilies
• 16 oz. sour cream
• 1 Tbsp. chili powder
• 1/2 tsp. cumin

Directions:

1. Preheat oven to 350 degrees.
2. Put chicken and next 3 ingredients in frying pan and heat through. Set aside.
3. In a separate bowl, mix ingredients in sauce. 
4. Add 1/3 of sauce to the cooked chicken and mix. Cover the bottom of a 9x13 baking dish with 1/2 of remaining sauce. 
5. Spoon chicken mixture into tortillas. Roll up tortilla and place in pan in a row. Mixture should fill about 1 package of tortillas. 
6. Once all of chicken mixture has been used, pour the remaining sauce over top and place in oven.
7. Bake for about 30 minutes, or until sauce begins to bubble. 
8. Once the enchiladas are heated through, put grated cheese on top and let melt. Serve with shredded lettuce, sour cream, salsa, fresh tomatoes, olives, green onions, and extra cheddar cheese.