Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 4 -5 boneless chicken breasts; 1 (2 lb) Velveeta cheese; 1 (10 1/2 ounce) can cream of mushroom soup; 2 (10 ounce) cans rotel (Mexican style); 16 ounces cheddar cheese, shredded; 16 ounces sour cream; 16 burrito-size flour tortillas

7 ingredients

16 steps

Ingredients

4 -5 boneless chicken breasts
1 (2 lb) Velveeta cheese
1 (10 1/2 ounce) can cream of mushroom soup
2 (10 ounce) cans rotel (Mexican style)
16 ounces cheddar cheese, shredded
16 ounces sour cream
16 burrito-size flour tortillas

Directions

1

Boil chicken until done; shred or cut into small chunks.
2

Over low heat, melt velveeta, cream of mushroom soup, and mexican rotel.
3

Stir frequently.
4

Spray Pam in 9 X 13 (or a little larger) baking dish.
5

Spread 1 Tbs.
6

sour cream over flour tortilla.
7

Place approximately 1/4 cup shredded chicken in center and pour approximately 1/4 cup cheese mixture over chicken.
8

Roll up tortilla and place in pan.
9

Repeat until pan is full.
10

Pour 2 - 3 cups of cheese mixture over top of all tortillas.
11

Sprinkle the cheddar cheese on top.
12

Cover with foil and bake at 350 degrees for 35 - 40 minutes.
13

Cut in half and serve with salsa and tortilla chips.
14

(You should have extra cheese mixture left over.
15

This is great for dipping chips in!
16

).