My Chicken Enchiladas

• 2 chicken breasts (I use store bought rotisserie)
• 1 onion, diced fine
• 1 teaspoon minced garlic
• 1 (10 ounce) can cream of chicken soup
• 1 (8 ounce) carton sour cream
• 1 (10 ounce) can rotel, drained
• 1 cup shredded Mexican blend cheese
• 1 (8 ounce) cartongordo's mild cheese sauce
• 1 (8 ounce) package flour tortillas

1. Shred cooked chicken and set aside.
2. Saute onions and garlic.
3. Add soup, sour cream and Rotel; stir well.
4. Add cheese; stir well.
5. Let the entire mixture simmer for a few minutes - until cheese has melted.
6. Add shredded chicken; stir.
7. Place about 2 TBSP filling (or what you like) in the center of each tortilla and roll.
8. Place seam down in pan.
9. In microwave - melt cheese sauce and spoon evenly over the pan of rolled tortillas.
10. ( You may not use all of it).
11. Note: if you can't find the cheese sauce - save 1/4 cup of filling and add just enough milk to make it slightly soupy.
12. Spoon it over the tortillas instead.
13. Bake at 350F for 30 minutes.
14. Add extra cheese if you want when they come out of the oven.

chicken breasts, onion, garlic, cream of chicken soup, sour cream, blend cheese, cheese sauce, flour tortillas

Taken from www.food.com/recipe/my-chicken-enchiladas-190094 (may not work)