1 Review

This is VERY similar to the recipe my sister makes...we just had it this weekend, and it was as yummy as I remember it! The only differences is we use flour tortillas, and place a huge spoonful of the mixture into each tortilla; roll it and place them in the baking dish and cook for 30 minutes covered; we melt Velveeta cheese together with the Ro-tel and pour it over the enchiladas after cooking, then place back in the oven for 10 more minutes, uncovered. But the ingredients are the same...and this turns out so scrumptious!!! Thanks for posting this Misplaced Texan!

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Troop Angel September 26, 2005
Mom's Chicken Enchiladas