Spicy and creamy chicken enchiladas are perfect as a quick fix for a weeknight meal!
1 can cream of chicken soup
8oz sour cream
half a can of RO*TEL
2 cans Swanson Premium White Chicken Breast Chunks
Flour and/or Corn tortillas
1 cup shredded cheese
salt and pepper to taste
Mix soup and sour cream and set aside.
In a pan, add the canned chicken, RO*TEL, and a couple of generous tablespoons of the sauce mixture. You just want it to all be mixed well and warmed together.
Spread 1/2 cup of the soup mixture into a 8×11 pan.
Break pieces of tortillas and layer across casserole dish. We used both corn and flour to suit everyone’s taste.
Spread chicken mixture on tortillas, add cheese, and repeat.
Spread remaining sauce mixture on top, and cover with cheese.
Bake at 350 degrees for 20 minutes — or until cheese is bubbly and browning.