Easy Cheesy Chicken Enchiladas

• 2 cans Rotel
• 2 pounds Cooked & Shredded Chicken (I Use My Slow Cooker For This)
• 12 whole Small Corn Tortillas
• 1/2 cups Diced Yellow Onion
• 1/2 cups Cilantro, Chopped
• 2 cups Shredded Sharp Cheddar Cheese

1. Blend Rotel in a blender until smooth.
2. Pour 1/4 cup of Rotel into the bottom of a 9X13 casserole.
3. Pour about a cups worth (make sure you leave about 1/2 cup of Rotel for later) of Rotel into the shredded chicken and mix well.
4. Meanwhile, preheat oven to 350 and spray both sides of all tortillas with canola oil, layer them on a cookie sheet and bake for 2-3min.
5. Place 2 tablespoons of chicken mixture into each tortilla and roll up, place in pan seam side down.
6. Once you have filled your plan with enchiladas, sprinkle the onions and cilantro over the top.
7. Pour remaining Rotel over enchiladas and sprinkle with cheese.
8. Bake for 30min at 350.
9. Serve with sour cream or guacamole if desired!
10. **variation** you can also add 8oz of softened cream cheese to the chicken mixture for a creamier taste.

chicken, corn tortillas, yellow onion, cilantro, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/easy-cheesy-chicken-enchiladas/ (may not work)