Chicken Enchiladas

1. 1

   Boil chicken until done; shred or cut into small chunks.

2. 2

   Over low heat, melt velveeta, cream of mushroom soup, and mexican rotel.

3. 3

   Stir frequently.

4. 4

   Spray Pam in 9 X 13 (or a little larger) baking dish.

5. 5

   Spread 1 Tbs.

6. 6

   sour cream over flour tortilla.

7. 7

   Place approximately 1/4 cup shredded chicken in center and pour approximately 1/4 cup cheese mixture over chicken.

8. 8

   Roll up tortilla and place in pan.

9. 9

   Repeat until pan is full.

10. 10

    Pour 2 - 3 cups of cheese mixture over top of all tortillas.

11. 11

    Sprinkle the cheddar cheese on top.

12. 12

    Cover with foil and bake at 350 degrees for 35 - 40 minutes.

13. 13

    Cut in half and serve with salsa and tortilla chips.

14. 14

    (You should have extra cheese mixture left over.

15. 15

    This is great for dipping chips in!

16. 16

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.