Ingredients:
1 1/2 cups chicken breasts, cooked and shredded or 1 (10 ounce) cans chicken breasts
1 (10 ounce) cans Rotel Tomatoes, diced
1 (10 ounce) cans cream of mushroom soup
1 (15 ounce) cans enchilada sauce, I use Hatch’s verde
12 corn tortillas or 12 flour tortillas
2 cups cheddar cheese, grated
1 cup milk
Directions:
Mix soup, rotel, sauce and milk.
Heat tortillas to make the easier to roll. (Wrap a stack in paper towels and microwave for a minute or until softened- or heat each one in a pan or wrap in foil and heat in the oven- this is just to get them pliable if they are not really fresh).
Dip each tortilla into soup mix.
Add a spoonful of chicken in center of tortilla and roll up cigar fashion.
Spray a 9×13 pan with cooking spray and put 1 cup soup mix on bottom of pan.
Lay tortillas as they are filled on top of soup in pan. Continue until all is used.
Pour remaining soup mix on top. If you have any chicken remaining spoon it around the ends of the tortillas.
Top with cheese and bake at 350F for about 15 minutes or until hot and bubbly.
Can be made ahead and frozen or refrigerated until ready to bake.
NOTE: You can layer the ingredients instead of rolling if you want a faster and easier casserole. Start with 1 c soup mix on bottom, layer half the tortillas- tearing if necessary- repeat- top with the cheese and finish as directed above.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.