One of my favorite recipes is a chicken enchilada dish from Pillsbury.  Over the years, I’ve simplified it a bit, so it’s super easy to make and very yummy.

Mix together in bowl:

8 oz sour cream

8 oz plain yogurt

1 can cream of chicken soup

Just for fun, I cooked a few cups of fresh spinach and chopped (Pampered Chef chopper=awesome!):

Add the chopped spinach and a can of diced green chiles to bowl:

Next, add about 1/2 cup of shredded cheese and a few cups of cooked chicken.  I bought a package of Hormel chicken and chopped that to save time.

Mix it all together and scoop into the center of a tortilla.  I used corn this time, but normally I use flour tortillas because I think they taste better.  😉

Roll up and put into an 11×13 pan, with the fold on the bottom.  Squish them together & you can fit about 12 (if you fill them up like I did) or a few more if you use the filling a little more sparingly.

I had just enough left to spread remaining mix over the top, and then I cover with more shredded cheese.

Cover with foil and bake at 350 for about 25-30 minutes.  Yummy!