Chicken Enchiladas

1. 1

   Cook chicken in small amount of oleo and Italian salad dressing.

2. 2

   When done, add cream of chicken soup, drained Ro-Tel tomatoes, sour cream and cheeses.

3. 3

   Simmer until all cheese is melted.

4. 4

   Let cool slightly, then roll up in flour tortilla shells (approximately 2 to 3 tablespoons mixture per shell).

5. 5

   Place in casserole dish.

6. 6

   If you have any cheese mixture left, spread it over rolled up shells.

7. 7

   Bake at 350u00b0 for 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.