Chicken Enchiladas – Misty Paxton
- 3-4 breasts of cooked chicken (cooked, cubed or shredded)
- 1 family size cream of chicken soup
- 1 (16 oz) sour cream
- 1 can Rotel
- shredded cheese
- flour tortillas
Mix soup, sour cream and Rotel to make sauce. Put 1T sauce, chicken and cheese into middle of flour tortill and roll. Place into greased 9×13 pan. Pour remaining sauce and cheese on top of rolled tortillas. Bake at 350 for 30 minutes.