Chicken Enchiladas

06/25/2006 
Ingredients
Sauce 


    

  • 8 oz. sour cream
    • 

  • 1 103/4 oz. can of cream of chicken soup
    • 

  • 1 1/2 C chicken broth
    • 

  • 1 can of Rotel
    • 

  • 4 oz. Monterrey Jack Cheese
    • 

OTHER INGREDIENTS


    

  • 12 flour tortillas
    • 

  • 2 1/2- 3lbs. of cooked and chopped chicken
    • 

  • 8 oz. Monterrey Jack cheese
    • 



    

  1. Cook chicken and chop.
    2. 

  2. Roll chicken in the tortillas and place in a casserole dish or pan.
    3. 

  3. Pour the Sauce on top of the tortillas and place the 8 oz. of Monterrey Jack on top of the sauce.
    4. 

BAKE AT 350 FOR 20-30 MINUTES
Recipe from the kitchen of: Kara Stone