Sour Cream Chicken Enchilada Casserole - cooking recipe

Ingredients

2 whole chicken breasts
1 lb. Colby cheese, shredded
1 can Ro-Tel tomatoes with chilies
1 can cream of mushroom soup
1 (8 oz.) container sour cream
1 pkg. flour tortillas

Preparation

Boil the 2 chicken breasts with onion.
Cool and then cut into bite-sized pieces.
Combine chicken, sour cream, Ro-Tel tomatoes and undiluted soup.
Lightly grease a 9 x 13-inch pan.
Put about 2 tablespoons of mixture into the tortillas and roll.
Place into pan with seam side up and continue to make enchiladas, reserving 1/4 to 1/3 of the mixture.
Place the reserve mixture on top of the enchilada seams to seal them.
Cover with remaining cheese. Bake at 350\u00b0 until bubbly.