Chicken Enchiladas
Source of Recipe
Aunt Saunny
4 boneless chicken breasts--cooked and diced (when in a hurry I use 2 cans
of canned chicken)
2 cans cr. of chicken soup
1 can Rotel
1/2 can diced chiles
8 oz. sour cream
2 cups shredded cheddar (plus more to put on top)
8 burrito size flour tortillas
Combine all ingredients except tortillas. Put chicken mixture on each tortilla and roll up like a burrito. Place in a 9x13 pan. After all the enchiladas are in the pan spread the remaining mixture over the top of them.
Pour shredded Cheddar on top and bake at 350 for 35 mins or until bubbly and cheese is melted.
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