Saturday, September 25, 2010

Chicken Enchiladas

My friend, Kim, gave me this recipe over the summer, and we absolutely love it! We have more than enough left overs for Ronnie and I to take to work for lunch the next day. If you like spicy food, then you will really like this recipe.

3-4 boneless skinless chicken breast boiled and pulled
2 cans Rotel
1 can Campbell's cheddar cheese soup
1 enchilada seasoning pack
1 8 0z. sour cream
2-3 cups Mexican blend shredded cheese
8-10 flour tortillas

Preheat oven to 350. Mix pulled chicken, enchilada pack, sour cream, 1 can rotel, and 1-1.5 cups of cheese in a bowl. Spoon chicken mixture into flour tortillas. Place tortillas in a 9x13 greased baking dish seam down. In another bowl mix the other can of Rotel and cheddar cheese soup. Place this mixture over the stuffed tortillas. Top with the remaining shredded cheese. Cover with foil and cook for 25-30 minutes. We like to eat this with Mexican or Spanish rice as a side. I hope you enjoy!