Easy Cheesy Chicken Enchiladas

1. 1

   Blend Rotel in a blender until smooth.

2. 2

   Pour 1/4 cup of Rotel into the bottom of a 9X13 casserole.

3. 3

   Pour about a cups worth (make sure you leave about 1/2 cup of Rotel for later) of Rotel into the shredded chicken and mix well.

4. 4

   Meanwhile, preheat oven to 350 and spray both sides of all tortillas with canola oil, layer them on a cookie sheet and bake for 2-3min.

5. 5

   Place 2 tablespoons of chicken mixture into each tortilla and roll up, place in pan seam side down.

6. 6

   Once you have filled your plan with enchiladas, sprinkle the onions and cilantro over the top.

7. 7

   Pour remaining Rotel over enchiladas and sprinkle with cheese.

8. 8

   Bake for 30min at 350.

9. 9

   Serve with sour cream or guacamole if desired!

10. 10

    **variation** you can also add 8oz of softened cream cheese to the chicken mixture for a creamier taste.

No additional tips available.