Chicken Enchiladas - Kim & Sean Copeland, (orig. Karen Brelsford)

Ingredients

• 3 chicken breasts (boneless)
• 10oz can cream of chicken soup
• 10oz warm water
• 10oz can Original or Mild Rotel (see Notes below for Rotel substitute)
• 1 cup Sour cream
• One dozen flour tortillas
• 2 cups grated cheddar cheese
• 1 cup chopped onion
• 6 tbsp butter
• 1/4 cup flour

Preparation

SAUCE: Melt 3 tablespoons of butter in a saucepan, and 1/4 cup of flour and stir. Add 1 can cream of chicken soup and 1 can of water. Simmer, Remove from heat and add 1 cup sour cream and 1/2 cup cheese.

MEAT: Melt 3 tablespoons butter in a saucepan, add 1 cup chopped onions. and sauté. Add chicken and 1 can of Rotel. And 1/2 cup of sauce.

ASSEMBLY: Dip each tortilla into the sauce and fill with approx 1/2 cup of meat mixture. Roll and place in pan. Continue until pan is full and no tortillas remain. Pour remaining sauce, if any, over enchiladas and cover with remaining cheese.

Bake at 350F for 30 minutes.

Time to prepare: 3 hours

Serves: 6

Notes: Goes well with a salad. Recipe is easily doubled. Uncooked portions are easily frozen - just thaw and cook normally. Rotel is sometimes hard to find - substitute a mixture of 8 oz canned diced tomatoes and 2 oz chopped green chili peppers.