Easy, Creamy Chicken Enchiladas
By: Kaitlin
Published: Monday, January 30, 2012 - 11:20am

Ingredients




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

Preparation

1 Mix soup and sour cream and set aside. 2 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. 3 Spread 1/2 cup of the soup mixture into a 8×11 pan. 4 Break pieces of tortillas and layer across casserole dish.  We used both corn and flour to suit everyone’s taste. 5 Spread chicken mixture on tortillas, add cheese, and repeat. 6 Spread remaining sauce mixture on top, and cover with cheese. 7 Bake at 350 degrees for 20 minutes — or until cheese is bubbly and browning.

About

Spicy and creamy chicken enchiladas are perfect as a quick fix for a weeknight meal!