Great Chicken Enchiladas

Great Chicken Enchiladas

4 lbs chicken breast, cooked and shredded
10 flour tortillas
1.5 lbs shredded cheddar or cheddar jack cheese
3 cans enchilada sauce (10oz size)
2 cans cream of chicken soup (10oz size)
1 4oz can diced green chiles
1 10oz can Rotel tomatoes
1 cup milk

optional items for toppings:  guacamole, sour cream, green onions, sliced olives, salsa, tomatoes


Heat Rotel, soup, chiles and milk together.  Spread a spoonful of soup mix, a spoonful of enchilada
sauce, chicken and a bit of cheese down the middle of a tortilla.  Roll up and place in pan.  Continue with all tortillas.

 Pour the rest of the enchilada sauce over the wrapped tortillas, then soup over the sauce, Top with remaining cheese.

Bake at 350 for 35 minutes.

Karla  Stronk