4 chicken breasts cooked and shredded
1 -10oz can mild Rotel diced tomatoes and green chili’s (drained)
12 flour tortillas
2 lbs fiesta blend shredded cheese (you can use cheddar cheese or Mexican mozzarella also)
1 -28oz can Red enchilada sauce
1/2 cup sour cream
First cook chicken and add tomatoes. Then mix red sauce and sour cream together in bowl and set aside.
Once chicken is shredded and tomatoes added add 1/3 cup of sauce to chicken mixture.
To assemble pour some sauce in bottom of a 9 ” by 13″ pan and spread around so tortilla doesn’t stick to pan. Then fill tortilla with 2 tbsp chicken mixture, 2 tbsp red sauce and a hand full of cheese roll tortilla and place into pan. Repeat until all tortillas are filled. I normally fit 10 roll ups in a pan. You will have leftover chicken and sauce so top enchiladas down middle with the remaining sauce, chicken and cheese. Place into oven at 400 until top is crispy and they are warmed through about 15-20 minutes.
Then serve with a side salad and Mexican rice! You can top with fresh cilantro, jalapeños, salad & sour cream! Enjoy!!!