Thursday, October 14, 2010

Rotel Creamy Chicken Enchiladas

1 chicken or chicken parts
1/2 c. chopped onion
1 can of Rotel Tomatos
1 can cream of chicken or mushroom soup
1 pkg. flour tortillas
1 c. grated Cheddar cheese
Boil chicken, cool and bone. Mix chicken soup and Rotel together. To assemble: line bottom of 9 x 13 inch pan with tortilla, first putting some of sauce on bottom to keep from sticking.Then put a layer of chicken, then top with some of sauce. Sprinkle some cheese. Repeat layers again starting with tortillas. Top with Cheddar cheese and bake at 350 degrees for 30 minutes.

No comments: