I asked my mom for her chicken enchilada recipe. This makes a full 9×13 casserole dish. It is great as leftovers and I serve it with rice. I did make a few changes but here it is in all its yumminess.

Filling:
4 chicken breasts, cooked & cubed
1/2 lb shredded cheese
1 can cream of chicken soup
1 can pinto beans – mashed

Sauce:
1 can cream of chicken soup
1 can green enchilada sauce
1/2 cup cheddar cheese

Directions:

1. Preheat oven to 350, and Mix filling together

2. Fill flour tortillas, roll up and place in 9X13 casserole dish.

3. Pour sauce over tortillas. Bake at 350° until hot and bubbly (about 35 to 40 minutes.) Let cool a few minutes before serving.