Chicken Enchiladas

• 3 cans cream of mushroom soup
• 1 can Ro-Tel tomatoes
• 1 (8 oz.) carton sour cream
• 1 (16 oz.) pkg. Monterey Jack cheese
• 1 tsp. cayenne pepper (red)
• 1 tsp. garlic salt
• 2 tsp. chili powder
• 2 tsp. chopped jalapenos
• 2 lb. deboned chicken
• 12 corn tortillas

1. Boil chicken until done and chop.
2. Mix together 2 cans of mushroom soup, Ro-Tel tomatoes and all other seasonings.
3. Fill each tortilla with mixture, placing a toothpick through each to hold together, then place in a greased 9 x 13 x 2-inch casserole dish. Mix last can of mushroom soup and sour cream together until blended smooth.
4. Spoon over enchiladas.
5. Sprinkle cheese and optional jalapenos over top.
6. Bake at 425u0b0 for 20 to 25 minutes until bubbly.
7. Ole!

cream of mushroom soup, rotel tomatoes, sour cream, cheese, cayenne pepper, garlic salt, chili powder, jalapenos, chicken, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1055241 (may not work)