Chicken Enchiladas

It is Mexican Night at our House...
Chicken Enchiladas

From Shawnda, my sister-in-law

1pt sour cream

1 can rotel- medium

2 cups or cans of precooked chicken

1 can cream of chicken soup

1 lb cheese (cheddar, Mont/Jack, Colby/Jack, whatever you have…)

1 dozen flour or wheat tortillas

Heat oven to 350º.

Mix soup, sour cream, chicken and rotel in a sauce pan.  Heat slightly.  Place 2 tbs. of mixture in center of each tortilla.  Roll and place each tortilla side by side in backing dish.  Top with remaining mixture.  Finish by topping with cheese.

Cover and bake for 30 minutes.

Easy and great for those of you who don't care for the red sauce on your enchiladas!