How about chicken enchiladas?
MOM’S VERY BEST CHICKEN ENCHILADAS:
3 Chicken Breasts (halves)
1 onion, diced
1 Tbsp minced garlic
1 Can Campbells Nacho Fiesta Cheese Soup
1 Large can Old El Paso Mild Enchilada Sauce (about 28 oz)
½ cup sour cream
2 Cans Chicken Broth (or bullion and boiling water to equal)
1 Small Can Diced Green Chiles
3 cups Mexican Shredded Cheese (or Colby Jack Shredded)
2 tsp vegetable oil
2 tsp chili powder
2 tsp cumin
1 tsp dried jalapeno flakes
3 Tbsp. Taco seasoning
12 flour tortillas
1 Small can sliced black olives (optional)
Place chicken breasts in chicken broth, bring to a boil, reduce to simmer and cook until done. Allow breasts to cool and then shred with two forks. Save broth for other uses.
Put oil in large deep skillet and sauté diced onion. Mix enchilada sauce and cheese soup and whisk until well combined. Place about 1 cup sauce into skillet with onions; add shredded chicken, diced green chilies and seasonings. Cook on med low heat about 15 min. stirring once in a while. Remove from heat and add sour cream. Spray a 9x13 pan with Pam and add about ½ cup enchilada sauce mixture in bottom and spread to cover bottom of pan. Take a few tortillas (about 4 at a time) and soften in microwave, remove and place about ¼ cup chicken mixture across top half of tortilla, add a good amount of the shredded cheese, sliced olives and roll up. Place seam side down in pan. Continue until all tortillas are filled, rolled and in pan. Pour the rest of the sauce over all the enchiladas, top with shredded cheese. Cover and place in 350 oven for 30 to 35 min. Serve with Mexican Rice, refried beans and of course, Flan for dessert.
**Note this can be frozen before right after topping with cheese. When ready to serve, take out of freezer and allow to sit at room temp about 30 min. then bake in oven.