My Chicken Enchiladas

Submitted by Chef #360965

"These were born one evening when I was actually following a recipe (doesn't happen often!). I didn't have the ingredients and improvised - now I make them this way all the time!"

 

• Ready In: 50mins
• Ingredients: 9
• Yields: 1 pan
• Serves: 6

ingredients

• 2 chicken breasts (I use store bought rotisserie)
• 1 onion, diced fine
• 1 teaspoon minced garlic
• 1 (10 ounce) can cream of chicken soup
• 1 (8 ounce) carton sour cream
• 1 (10 ounce) can rotel, drained
• 1 cup shredded Mexican blend cheese
• 1 (8 ounce) carton gordo's mild cheese sauce
• 1 (8 ounce) package flour tortillas

directions

1. Shred cooked chicken and set aside.
2. Sauté onions and garlic.
3. Add soup, sour cream and Rotel; stir well.
4. Add cheese; stir well.
5. Let the entire mixture simmer for a few minutes - until cheese has melted.
6. Add shredded chicken; stir.
7. Place about 2 TBSP filling (or what you like) in the center of each tortilla and roll.
8. Place seam down in pan.
9. In microwave - melt cheese sauce and spoon evenly over the pan of rolled tortillas. ( You may not use all of it).
10. Note: if you can't find the cheese sauce - save 1/4 cup of filling and add just enough milk to make it slightly soupy. Spoon it over the tortillas instead.
11. Bake at 350°F for 30 minutes.
12. Add extra cheese if you want when they come out of the oven.