Chicken Enchiladas

1. 1

   In a bowl combine shredded chicken breasts, green chilies, onions, sour cream and half the shredded cheese.

2. 2

   Spray a 9 x 13 casserole dish with PAM and put in your first layer of tortillas.

3. 3

   Six will cover the dish (they overlap).

4. 4

   Spread half of your chicken mixture on top of the tortillas and then put six more tortillas in, spread the rest of the chicken mixture on this layer.

5. 5

   Place one more layer of tortillas.

6. 6

   Now mix together the cream of chicken soup and the Rotel.

7. 7

   Pour this over the last layer of tortillas.

8. 8

   Top with the remaining shredded cheese.

9. 9

   Bake uncovered in a 350 degrees F oven for 25 minutes or until it is bubbly and the cheese is completely melted.

10. 10

    Let stand for 5 minutes before cutting.

* Per serving · 4 servings · Values may vary.

No additional tips available.