Creamy Chicken Enchiladas

I got this recipe from my best friend. These are fabulous!!! The flavor is wonderful.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1⁄2 teaspoon garlic powder
• 1 (10 ounce) can rotel
• 1 (10 3/4ounce) can  condensed cream of chicken soup
• 1  cup sour cream
• 1 1⁄2 cups  canned chicken
• 2  cups Velveeta cheese, shredded
• 6 (12 inch)  flour tortillas
• 1⁄4 cup milk
• 1  teaspoon salt

Directions

1. Preheat oven to 350 degrees.
2. Lightly grease a large baking dish.
3. Mix together the garlic powder, salt, Rotel, soup and sour cream. Reserve 3/4 of this sauce and set aside.
4. To the remaining 1/4 of the sauce, add the chicken and 1 cup of shredded Velveeta cheese. Stir together.
5. Fill each flour tortilla with the chicken mixture and roll up.
6. Place seam side down in the prepared baking dish.
7. In a small bowl combine the reserved 3/4 of the sauce with the milk.
8. Spoon this mixture over the rolled tortillas and top with the remaining 1 cup of shredded Velveeta cheese.
9. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.