Enchilada time!

Our first technically cooked meal at the apartment was the other night (things like chili dogs don't count), and we had enchiladas. They are quite delicious, so I am sharing the recipe with you. This recipe is adapted from one given to us by our friend (and mom's co-worker) Katie A.

Cheesy Chicken Enchiladas

1 bag shredded Velveeta brand cheese
1 package flour tortillas
1 can enchilada sauce
1 package Chi-Chi's brand shredded chicken for tacos (usually found in the meat section of the grocery, near barbecue)
1 8 oz. package cream cheese (preferably Philadelphia, as it melts better)

Preheat oven to 350 degrees. Empty container shredded chicken and cream cheese into large saucepan or nonstick pan. Heat on medium heat and stir until cream cheese is completely melted and chicken has creamier consistency. Remove from heat. Fill each flour tortilla with a heaping scoop of the filling and roll burrito-style (fold in sides, and roll up from bottom). Place each rolled enchilada in a single layer in a 9x13 inch pan. Pour entire can of enchilada sauce over enchiladas to completely cover them. Sprinkle entire bag (or maybe a little less) of the Velveeta cheese over the enchiladas. Place pan in oven and bake 10-15 minutes, until enchiladas are heated through and cheese is melted. Serve with sour cream, if desired [I desire a lot of sour cream!].

This is also a really good make ahead meal, as you can assemble the enchiladas the night before and just heat it up whenever you're ready. They're quite delicious and easy to make!