Chicken Enchiladas

This recipe is one of my family's favorite dinners! It is also fairly easy to make, so we have it at least once a month...

You will need:

1 pkg chicken breast (3-4 breasts)

1 small container sour cream

1 can cream of chicken soup

1 can Rotel

1 C shredded cheese

1 can red enchilada sauce - I use mild

1 package large tortillas (about 10)

To make things easier I put the chicken in the crock pot on low for the day.  If you don't have time for that, you can boil it in a pan with water and a bouillon cube until cooked.

I have done with two different ways and either one is great. The first is to pour the whole can of Rotel in with the chicken. The second is to put the chicken in with a chicken flavor bouillon cube and about a cup of water.

When you are ready to cook the enchiladas, take the chicken (and Rotel) out of the crock pot and shred it with a fork. It should shred very easily. Combine the soup and sour cream, mix well. Add chicken, cheese and rotel (unless you used it to cook with). [You may want to add other ingredients to this such as black beans, black olives, etc...]

Prepare a 9x13 pan by spraying it with PAM. Fill tortillas with about two spoonfuls of chicken mixture and roll. Place enchiladas in pan. When you have filled all tortillas and placed them in the pan, pour enchilada sauce over top. Bake at 350 for about 35 minutes.

Serve with rice, cheese dip, guacamole, and ENJOY!