Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This makes a large pan of enchiladas and is always a huge hit when fixed for company or just for our family!

Ingredients Nutrition

Directions

  1. Boil chicken until done; shred or cut into small chunks.
  2. Over low heat, melt velveeta, cream of mushroom soup, and mexican rotel. Stir frequently.
  3. Spray Pam in 9 X 13 (or a little larger) baking dish.
  4. Spread 1 Tbs. sour cream over flour tortilla. Place approximately 1/4 cup shredded chicken in center and pour approximately 1/4 cup cheese mixture over chicken. Roll up tortilla and place in pan. Repeat until pan is full.
  5. Pour 2 - 3 cups of cheese mixture over top of all tortillas. Sprinkle the cheddar cheese on top.
  6. Cover with foil and bake at 350 degrees for 35 - 40 minutes.
  7. Cut in half and serve with salsa and tortilla chips. (You should have extra cheese mixture left over. This is great for dipping chips in!).
Most Helpful

4 5

We've personally had Susan's enchiladas, and they are wonderful! She didn't mention that they freeze nicely for making in advance.