1Preheat oven to 350 degrees F. Lightly mist a 13 x 9" baking dish with cooking spray.
2Divide the sour cream evenly into 2 bowls. In the larger one, add the can of condensed cream of chicken soup. Then place a colander over the bowl & drain the juice from the Rotel tomatoes & chilies right into the bowl...
3...until you have this. Mix it up & set it aside for now.
4In the other bowl with sour cream, add the drained Rotel tomatoes & chilies. Mix it up & set it aside for now.
5Lay out the flour tortillas (Yes, I know I have large & small ones. It's all good!) and divide the shredded chicken among them. See TIP below in Step 6.
6Top the chicken on the tortillas with the sour cream/Rotel tomatoes & chilies mixture. TIP: It's easy to even up all the ingredients if all 10 tortillas are laying out.
7Roll up each enchilada & place in the prepared baking dish. I just wrap them up top & bottom, then right & left, then place them with the edges hidden in the dish.
8Pour the sour cream, condensed soup, and Rotel juice mixture over the folded enchiladas...
9...and smooth evenly.
10Cover with cheese. Bake at 350 degrees F. for 25-30 minutes, or until the enchiladas are heated through...
11...and the cheese is melted & bubbly. Like this!
12Serve with picante sauce and whatever other toppings you like. Buen provecho! =^..^=