Pesto Chicken Enchildadas

This recipe is a perennial family favorite that I was introduced to by my dear friend, and fabulous cook, Christy.  Endless thanks dear!

Combine and fill flour tortillas with:

3-4 chicken breasts (or equivalent in chicken tenders) - cooked and shredded
4 oz cream cheese
1 T milk
1 T pesto (homemade is best, but jar is just fine. I use pesto from a jar)

Place in a 9x13 glass baking dish and cover with sauce:

Mixed together-
1 can cream of chicken soup
8 oz sour cream
1 cup milk
2 T pesto

Top with 1-1 1/2 cups of cheese (I used a combo of pepper jack and cheddar, but this can be up to you), chopped tomatoes (I omitted because a couple of my kids don't like tomatoes), and cilantro.

Cover with tin foil and bake at 350 degrees for 30 minutes.

Served with a green salad (romaine lettuce, Parmesan cheese, sliced almonds and ranch dressing).

Serves 4-6


***most photos will be taken with an iPhone 6 because I'm busy and that's what's handy.