Chicken Enchiladas

1. 1

   Cook and dice or shred chicken breasts and set aside.

2. 2

   Cut Velveeta cheese into 1/4 inch cubes and set aside.

3. 3

   Blend cream soups and Rotel tomatoes in a 12 inch skillet.

4. 4

   Bring to a simmer. Dip one tortilla into soup mixture (cover both sides).

5. 5

   Lay tortilla in a 9 x 13 inch pan.

6. 6

   Put 1 - 2 Tbsp. of chicken and 3 cubes of Velveeta cheese on tortilla and roll up.

7. 7

   Place rolled tortilla at end of pan.

8. 8

   Repeat process until chicken and Velveeta cheese are used up.

9. 9

   Top with grated cheese.

10. 10

    Bake 350u00b0 for 20 - 25 minutes or until cheese is melted and bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.