Chicken Enchiladas

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.

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