Chicken Enchiladas
3 boneless skinless chicken breasts–grilled and cut into bite sized pieces.
1 Can Ro-tel
1 can diced chiles or Frozen if you can find it
1 can Cream of Chicken Soup
1 8oz container sour cream
1 lb shredded cheddar
1 pkg burrito size corn tortillas
Mix Chicken, ro-tel, chiles, soup, sour cream and 1/2 of the cheddar cheese together in large bowl. Once mixed together, take one tortilla and spread mixture on tortilla, then roll tortilla up burrito style. Place in large baking dish that has been sprayed with non stick spray. Continue until all tortillas are used (this should make 8 skinny enchiladas or 6 fatter ones). Make sure to leave some of the enchilada filling for the top.
Once the enchiladas are all tucked in the baking dish seam side down, spread the remaining mix over the top. Sprinkle the remaining 1/2 lb of cheese over the top and bake uncovered at 350 for about 25 mins or until the cheese is all melted and the enchilada sauce is all bubbly around the edges.
