Chicken Enchiladas

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 boil chicken until done; shred or cut into small chunks.
• 2 over low heat, melt velveeta, cream of mushroom soup, and mexican rotel. stir frequently.
• 3 spray pam in 9 x 13 (or a little larger) baking dish.
• 4 spread 1 tbs. sour cream over flour tortilla. place approximately 1/4 cup shredded chicken in center and pour approximately 1/4 cup cheese mixture over chicken. roll up tortilla and place in pan. repeat until pan is full.
• 5 pour 2 - 3 cups of cheese mixture over top of all tortillas. sprinkle the cheddar cheese on top.
• 6 cover with foil and bake at 350 degrees for 35 - 40 minutes.
• 7 cut in half and serve with salsa and tortilla chips. (you should have extra cheese mixture left over. this is great for dipping chips in!).