Friday, January 30, 2009

Chicken Enchiladas (Danielle)

2 1/2 cups chopped, cooked chicken
1 can condensed cream of chicken soup
1 can Rotel, drained
1 cup sour cream
2 cups shredded colby and monterey jack cheese
12 flour tortillas
1 1/2 cups salsa

Preheat oven to 350. Mix chicken, soup, Rotel, 1/2 cup sour cream, and 1 cup cheese until well blended. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up and place seam side down, in a greased 13x 9 baking dish. Top with salsa and remaining cup of cheese. Bake 30-45 min; serve with remaining sour cream.

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