Chicken Enchiladas

Anyone who knows me fairly well knows for years I have claimed to not be a big fan of Mexican food. Recently though that's changed. I don't know what prompted it, but now I like some Mexican food. And even find myself making it willingly!! Full disclosure here though, I have actually made this recipe for chicken enchiladas once before. But I really liked it, so I wanted to share. And this time I did use a different kind of salsa. I'm a big fan of Guy Fieri's salsa and that's what I used last time. However, this time Husband wanted to try something new so we ended up with this:

(Note my Miss Piggy hugging Kermit cookie jar in the background. It makes me happy.) Both salsas can be found at Walmart, but whatever you want to use will be just great.
This recipe is fairly straightforward, and I don't know if there's really a way to screw it up. The first time I didn't use enough chicken due to a brain fart at the grocery store, but now I kind of like them that way. I don't want the enchiladas to be super stuffed.
Here's my chicken, taco seasoning, sour cream, salsa, and cheese mixture; as well as my salsa and cream of chicken sauce that goes on top.

Fill your tortillas, roll 'em up, and stick 'em in a baking dish seam side down.

Then you pour the salsa and chicken soup mixture over the top of the enchiladas and spread it out so they're all covered. Now the recipe says you can add more cheese "if desired". Um, I don't know about you, but in my world more cheese is always desired. :D

Pop them into the oven, and then you end up with this gloriousness:

Mmm....boy. Easy, but really tasty. I still prefer the Guy Fieri salsa to the one I used tonight, but the enchiladas were still good. Husband on the other hand prefers tonight's salsa. Go figure. We both give this recipe 4 stars.