I have a couple enchilada recipes that I use and rotate. This is my newest and is so easy (and tasty).
1 1/2 lb - 2 lb chicken breasts
Taco seasoning
1 can of cream of chicken soup
1/2 cup of sour cream (I usually use a little more though)
1 can of Rotel
8 flour tortillas (I think I use the soft taco size)
1 cup cheddar cheese
Preheat oven to 350
Cut chicken into bite sized pieces, brown, and season. (I actually cook the chicken in the crockpot and shred it)
Mix cream of chicken soup with sour cream.
Add 2 Tbsp of sour cream/soup mixture to chicken.
Add Rotel to chicken.
Add just enough of sour cream/soup mixture to cover bottom of 9X13 casserole dish.
Fill tortillas with chicken, roll and place into casserole dish.
Top enchiladas with remaining sour cream/soup mixture.
Top w/cheese.
Bake for 20 min or until cheese is melted and starting to bubble @ 350.
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