Depending on the size of your family and their appetite you can add more of less to the recipe. They freeze better unbaked.
Ingredients
1-2 packages of boneless skinless chicken breasts or tenders
1 can rotel
1-2 cans cream of chicken soup
1-2 cans black olives, diced (optional)
1-2 packages flour burrito torts
1-4 packages cheese, not cheddar
1 can enchilada sauce (green or red), optional
Instructions
Preheat oven to 400 degrees.
Cut chicken into pieces. Season and cook until done.
Meanwhile mix 1-2 bags of cheese with soup. Mixture should not be runny. Start with one can of soup than add more if needed. Add rotel (drain), and olives.
Add chicken when done. (let it cool a little, or it will melt the cheese and will be harder to add to flour torts). After everything is mixed add to flour torts and roll. Add enchiladas to a greased baking pan. Sprinkle cheese on top and add enchilada sauce.
You can either cover them or not. Not covering will make them crispier. Bake 30-40 minutes.
