3-4 boneless chicken
breasts
1 can chili peppers
1 8oz. sour cream
1 small can rotel tomatoes
1 16 oz. package of
shredded mexican cheese
1 8 oz. cream of chicken
soup
12 tortillas
3 cans enchilada sauce
Mix shredded chicken, chili
peppers, sour cream, rotele tomatoes, 1/2 pkg. shredded cheese, and cream of
chicken soup in a bowl. Stuff the tortillas, roll them, and place them in
a baking dish. Cover with enchilada sauce and spread remaining cheese.
Cook in oven at 350 for 45 minutes.
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