Boil the chicken breasts and shred. In a pan, melt
cream cheese, rotel, and corn. Stir until cream
cheese is melted. Add the cooked chicken and stir.
Spray 9x13 dish w/ cooking spray. Put desired
amount of chicken mixture in tortilla shell,add
some shredded cheese. Roll the tortilla and place
in baking dish. Repeat until mixture is gone.
In small pan heat enchilada sauce and sour cream.
Heat until mixed and smooth. Pour on top of
enchiladas and cover with shredded cheese. Bake
for 40-45 min at 350 until bubbly and brown.
Originally Submitted
12/27/2014
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