Creamy Chicken Enchiladas

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/2 teaspoon garlic powder
• 1 (10 ounce) can rotel
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1 1/2 cups canned chicken
• 2 cups velveeta cheese, shredded
• 6 (12 inch) flour tortillas
• 1/4 cup milk
• 1 teaspoon salt

Recipe

• 1 preheat oven to 350 degrees.
• 2 lightly grease a large baking dish.
• 3 mix together the garlic powder, salt, rotel, soup and sour cream. reserve 3/4 of this sauce and set aside.
• 4 to the remaining 1/4 of the sauce, add the chicken and 1 cup of shredded velveeta cheese. stir together.
• 5 fill each flour tortilla with the chicken mixture and roll up.
• 6 place seam side down in the prepared baking dish.
• 7 in a small bowl combine the reserved 3/4 of the sauce with the milk.
• 8 spoon this mixture over the rolled tortillas and top with the remaining 1 cup of shredded velveeta cheese.
• 9 bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.