1 package chicken breast
1 can cream of chicken soup
1 can of Ro-Tel (reserve the liquid)
8 oz. sour cream
2 cups shredded cheese
4 burrito flour tortillas
1 large can enchillada sauce
Boil the chicken breast until they are cooked through.
Cut the chicken into small pieces.
In a bowl mix the chicken, soup,
Ro-Tel, sour cream and 1 cup of the cheese.
Add the reserved Ro-Tel liquid until the mixture is the consistency you like.
Pour a little sauce in the bottom of a baking pan.
Fill the flour tortillas with the mixture and roll up.
Place the tortillas fold side down in the pan.
Top the enchiladas with the sauce and remaining cheese.
Bake at 375 degrees for 20-25 minutes.
Pairs Well With
I got this recipe from one of my church cookbooks. It's a favorite at our house.