Creamy Chicken Enchiladas

1. 1

   Preheat oven to 350 degrees.

2. 2

   Lightly grease a large baking dish.

3. 3

   Mix together the garlic powder, salt, Rotel, soup and sour cream.

4. 4

   Reserve 3/4 of this sauce and set aside.

5. 5

   To the remaining 1/4 of the sauce, add the chicken and 1 cup of shredded Velveeta cheese.

6. 6

   Stir together.

7. 7

   Fill each flour tortilla with the chicken mixture and roll up.

8. 8

   Place seam side down in the prepared baking dish.

9. 9

   In a small bowl combine the reserved 3/4 of the sauce with the milk.

10. 10

    Spoon this mixture over the rolled tortillas and top with the remaining 1 cup of shredded Velveeta cheese.

11. 11

    Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.