Here's Another One

Chicken Enchiladas

2 cans of chicken
1 can rotel
1 can cream of chicken soup
16 oz sour cream
Salsa
1 package shredded Mexican cheese
Mexican Seasoning ( I can never find Mexican seasoning, use taco seasoning)
Garlic Salt
Pepper
Cayenne Pepper
Flour tortillas (about 10)

In large bowl mix canned chicken, rotel, cream of chicken soup, ½ of the sour cream, 2/3 of the package of shredded cheese, and seasonings to taste. In another bowl mix the rest of the sour cream with equal parts of salsa. Coat the bottom of a casserole dish with non stick spray, and pour a small layer of the sour cream mixture in so the tortillas don’t stick. Spoon the chicken mixture into the tortillas and roll up, layer in the casserole dish. Add a layer of the sour cream mixture followed by a layer of filled tortillas. Top with the rest of the sour cream mixture (I always use more than the recipe calls for, so I would make extra). Then top with the remaining cheese (and again I always use extra). And bake covered at 350 for 30-45 min, take of top for last ten min. Can be done in a crock pot, low for 4 hours.