Categories: Chicken

Ingredients

• rotisserie chicken
• 1 26 oz can cream of mushroom soup
• 1 can rotel
• 16oz shredded cheddar
• 8 oz sour cream
• 10-12 flour tortillas
• 1 quart chicken broth

Directions

1. take all chicken meat off the bone and dice

2. mix broth, soup & rotel. cook over medium heat, stiring often. mixture should be medium consistency (not too thin, not too thick). If too thick, add more borth to desired consistency. Add sour cream, stirring until melted.

3. assemble enchiladas

4. spray skillet with non stick spray. brown tortillas on both sides slightly. fill with chicken and shredded cheese. roll and place in dish (spray dish with non stick spray too)

5. pour soup mixture over enchiladas and between each. sprinkle with cheese.

6. 350-20-30 min until bubbly around edges.

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