different take on enchiladas
Cut up one chicken, boil until tender, debone. Pour sour cream, soup, and Rotel into blender. Mix until well blended. Fry tortillas one at a time on both sides just until slightly cooked but not crispy. Place into a greased 9" x 13" casserole dish. Put about 1 T chicken, 1 T. sauce mix into tortilla and roll up with seam on bottom. Continue until all chicken in used. Pour remaining sauce over enchiladas and top with grated cheese. Bake in 350 degree oven until bubbly.
Note: Amount of chicken you put into each tortilla will determine how many enchiladas you will be able to make. One chicken usually makes between 1 1/2 - 2 dozen.
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Influences: health, husband, Mother, friends
Location: Sugar Land, Texas
Favorite Piece of Cooking Equipment: iron skillet
Favorite Recipes: Apricot fried pies, Coconut macaroons