kathy's easy cheesy chicken enchiladas

How To Make kathy's easy cheesy chicken enchiladas

• Step 1
  Preheat oven to 350 degrees F. Lightly mist a 13 x 9" baking dish with cooking spray.
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  Step 2
  Divide 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...
• 
  Step 3
  ...until you have this. Mix it up & set it aside for now.
• 
  Step 4
  In the other bowl with sour cream, add the drained Rotel tomatoes & chilies. Mix it up & set it aside for now.
• 
  Step 5
  Lay 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.
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  Step 6
  TIP: It's easy to even up all the ingredients if all 10 tortillas are laying out.
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  Step 7
  Top the chicken on the tortillas with the sour cream/Rotel tomatoes & chilies mixture.
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  Step 8
  Roll 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.
• 
  Step 9
  Pour the sour cream, condensed soup, and Rotel juice mixture over the folded enchiladas...
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  Step 10
  ...and smooth evenly.
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  Step 11
  Cover with cheese. Bake at 350 degrees F. for 25-30 minutes, or until the enchiladas are heated through...
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  Step 12
  ...and the cheese is melted & bubbly. Like this!
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  Step 13
  Serve with picante sauce and whatever other toppings you like. Buen provecho! =^..^=
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