Super Saturday Chicken Enchiladas

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Years and years ago, my mom picked up this recipe at a Relief Society activity and ever since it's been a cherished family favorite. It's been comfort food in our family, and gets made only a few times a year.  I don't eat enchiladas outside of our homes, because no other enchiladas compare!

Trust me when I say, you'll love these as much as my family does.  And the best part is that it makes so much, you're bound to have left overs!

What you'll need:

• 4-5 Boneless Skinless Chicken Breasts
• 1 Can Mild Enchilada Sauce
• 1/4 Cup Ketchup
• 1 1/2 Tablespoons Honey
• 1 Can Cream of Celery Soup
• 3/4 Cups of Sour Cream
• 8 Ounces (or more) grated Cheddar Cheese
• 10-12 Medium Size Flour Tortillas

How it's done: 

1. Broil the chicken breast until cooked.  Dice chicken into small pieces. Mix the chicken with the enchilada sauce, ketchup, and honey in a medium saucepan and heat. 

2. Preheat oven to 350*F. 

3. Mix soup, sour cream, and cheese in a medium sauce pan and stir.  Heat until blended and melted. 

4. Microwave the tortillas between two paper towels for one minute, or until heated. 

5. Spread a small amount of the cheese mixture onto the bottom of the pyrex dish to avoid sticking. 

6. Place two tablespoons of cheese mixture onto tortilla shell. Spoon 1/8 Cup chicken mixture into tortilla shell. Sprinkle with cheddar cheese. Roll the tortilla and place it seam down in the pyrex dish. 

7. Once all of the tortillas are rolled and placed in the pyrex, spoon the rest of the cheese soup onto the top of the enchiladas. Sprinkle with cheddar cheese.  

8. Cover with foil, and bake for 30 minutes. 

Fiesta Time!