Ingredients:

• 1 cup sour cream
• 1 can of RO*TEL Diced Tomatoes and Green Chilies (or 1 cup of Salsa)
• 1 1/2 cups shredded Mexican blend cheese
• 5-6 flour tortillas (10″)
• 2 large chicken breasts
• chili powder
• garlic pepper

1. pre-cook the chicken breasts with a little bit of chili powder and garlic pepper (I use the microwave, but cook them whatever way gets the job done.. be careful not to overcook it!)
2. pull the chicken apart
3. preheat the oven to 350
4. mix the RO*TEL and the sour cream together in a large mixing bowl
5. dip each side of a tortilla in the RO*TEL and sour cream mixture, completely covering it
6. take some of the shredded chicken and spread it in the tortilla
7. add some cheese
8. place in baking dish with the seam side down
9. repeat steps 4-7 until the 5-6 tortillas are in a row
10. spread the remaining cheese (about 1/2 a cup)  and remaining mixture over the enchilladas
11. bake at 350 for 15 mins uncovered
12. let sit for 5 mins or so
13. enjoy it!