Rotel Chicken Enchiladas
(my version of Mom's recipe) (4/92-we liked better w/Rotel than with chilies)
(4/92--we like better with Rotel)
- 4 chicken breasts, cooked and diced
- 10 large flour tortillas
- 1 c sour cream (16 oz)
- 1 can Rotel tomatoes
- 2 cans Cr of Chicken soup
- 1 1/2 c grated cheddar cheese
Mix together everything but chicken and tortillas for sauce. Add chicken to 1/3 sauce. Fill tortillas w/chicken and roll up. Place in greased dish. Cover w/remaining sauce. Cover w/foil. Bake 350 30-40 min (takes about an hour if mixture was refrigerated prior to cooking. If frozen and thawed, mixture takes even longer to bake.)