Chicken Enchiladas

• 1/4 c. Ro-Tel tomatoes and green chilies, chopped
• 1 (3 oz.) pkg. cream cheese, softened
• 1 tsp. salt
• 2 c. finely chopped, cooked chicken (white meat)
• 1 green onion, chopped
• 12 corn tortillas
• cooking oil
• Sour Cream Sauce, heated
• 1 1/2 c. shredded medium sharp Cheddar cheese

1. Put 1 can Ro-Tel tomatoes and green chilies in blender and press chop button for about 10 seconds.
2. Combine the Ro-Tel tomatoes, cream cheese and salt in mixing bowl; stir in chicken and onion.
3. Heat cooking oil to medium heat in small skillet and fry tortillas one at a time until limp, 5 seconds per side and drain. Spoon chicken mixture on each tortilla, roll up and place, seam down, in a 2-quart casserole in one layer.
4. Cover with foil and bake in 305u0b0 oven for 30 minutes.
5. Pour on Sour Cream Sauce and top with cheese.
6. Return to oven couple minutes to melt cheese.

rotel tomatoes, cream cheese, salt, chicken, green onion, corn tortillas, cooking oil, sour cream sauce, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456009 (may not work)