Wednesday, October 8, 2008

Chicken Enchiladas


2 cups cooked chicken
1 pound Velveeta
1 cup sour cream
1 can Rotel tomatoes
8 tortillas


Melt Velveeta and add sour cream, chicken, and tomatoes. Put a little oil on each tortilla. Put some chicken mixture into each tortilla and roll up. Place enchiladas in a greased pan. Pour leftover sauce over the top. Bake at 350 degrees until hot and bubbly.

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