Sour Cream Chicken Enchilada Casserole

1. 1

   Boil the 2 chicken breasts with onion.

2. 2

   Cool and then cut into bite-sized pieces.

3. 3

   Combine chicken, sour cream, Ro-Tel tomatoes and undiluted soup.

4. 4

   Lightly grease a 9 x 13-inch pan.

5. 5

   Put about 2 tablespoons of mixture into the tortillas and roll.

6. 6

   Place into pan with seam side up and continue to make enchiladas, reserving 1/4 to 1/3 of the mixture.

7. 7

   Place the reserve mixture on top of the enchilada seams to seal them.

8. 8

   Cover with remaining cheese. Bake at 350u00b0 until bubbly.

* Per serving · 4 servings · Values may vary.

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