Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 4 -5 chicken breasts, cooked and shredded; 1 (10 1/2 ounce) can cream of chicken soup; 1 (10 ounce) can Rotel tomatoes & chilies; 1 (16 ounce) container sour cream; 1 cup Mexican blend cheese; 10 -12 tortillas

6 ingredients

1 steps

Ingredients

4 -5 chicken breasts, cooked and shredded
1 (10 1/2 ounce) can cream of chicken soup
1 (10 ounce) can Rotel tomatoes & chilies
1 (16 ounce) container sour cream
1 cup Mexican blend cheese
10 -12 tortillas

Directions

1

["1.", "Preheat oven to 350F Cook chicken as desired (boiling is recommended), until no longer pink.", "Let chicken rest, then shred with a fork.", "2.", "In a medium sauce pan combine cream of chicken, rotel, and sour cream and bring to a slow boil.", "Set aside 1 1/2 cups of soup mixture, then add shredded chicken to sauce pan.", "3.Place 1-2 spoonfuls of chicken mixture into a tortilla, sprinkle with cheese, and roll.", "Place in a 9\" x 12\"" pan (glass is best)