Crazy Chicken Enchilada's

• 3 medium boneless chicken breast
• 1 taco seasoning packet (taco bell)
• 1 can of mild rotel
• 10 flour tortilla's
• 1 can of Rico's nacho cheese sauce
• 1 family size can of cream of chicken soup
• 16 oz of sour cream
• 2 cups of shredded cheese

**You can make this low fat but I would not advise using fat free**

First, season your chicken breast. I used a little lemon pepper, Tony's, and salt & pepper. Bake in the oven at 350 for 25 minutes. Let it set at room temp for about 10 minutes, to cool. Once the chicken has cooled, shred the chicken and place it into a large bowl. It should be very juicy and yummy! :) To the chicken, add your taco seasoning packet. I normally use McCormick, but it's too strong so taco bell is the next best thing. Then add your can of rotel. Mix until combined.
Spray a 13x9 with olive oil, then take about 4 tbsp of the Rico's nacho cheese sauce and spread it on the bottom of the baking dish so the enchilada's will have something to "stick" too. Now, for each tortilla, I spread about 1 tbsp of the Rico's nacho cheese on each tortilla, then add about 1/2 cup of the chicken mixture, then sprinkle about 2 tbsp of the shredded cheese, wrap and place in your baking dish. You might not be able to fit them all in the dish so have a small dish set aside.
Mix your family size cream of chicken with the sour cream. If you have any nacho cheese left over, just spread it over the tortilla's. Then spread your sour cream mixture over the tortilla's. Sprinkle the remaining shredded cheese on top. Bake at 350 for about 35 minutes until golden and bubbly. Be careful, it will be hot. Enjoy!!!