4 boneless/skinless chicken breast or tenders
1 can Rotel Mexican style tomatoes
2 T taco seasoning
1 - 8 oz brick cream (cubed)
Flour tortillas
1 cup sour cream
1 can of Cream of Chicken Soup
1/2 cup hot water
1 T taco seasoning
2 c shredded cheese (Mexican or cheddar)
Put in crockpot with the can of Rotel and 2 T taco seasoning. Cook on high 4 hours, until tender. Drain about 1/2 cup of juice off. Add cream cheese. Cook on low for thirty minutes until melted and stir together. Cool a bit and shred the chicken mixture with two forks.
Fill the tortillas with equal amounts of mixture, roll up and place in baking dish. For the topping mix together the sour cream, soup, 1 T taco seasoning and hot water with a whisk. Pour over the top of the enchiladas and top with grated cheese. Cook for 30 minutes on 350F.
