What's on your Cinco de Mayo menu? These easy enchiladas (that my husband loves, by the way) will definitely be making an appearance. Not only are they a perfect party food, they are also on my list of quick and easy meals.  

1 can of cream of chicken (my favorite is the organic stuff from Sprouts)

8 oz. of light sour cream

2 1/2 cups shredded chicken

2 cups shredded cheddar cheese

1 4 oz. can of diced green chiles

Cooking oil

1 can of El Pato Mexican tomato sauce

Extra cheese for top

Preheat oven to 350 degrees.

Mix first 5 ingredients in a bowl until combined.

Heat oil in a small frying pan, about one inch of oil. Fry tortillas for 20 seconds lightly on both sides. They should not be crispy. Salt lightly. 

Scoop a spoonful of mixture into the tortilla and roll up. Place in a 13x9 pan. 

Repeat for all tortillas or until the pan is full. Spread remaining mixture on top of the enchiladas. 

Pour about 1/2 can of El Pato on top of the enchiladas. Top with cheese.

Cook in oven for about 25 minutes.

Enjoy!