Ingredients: 8 flour tortillas, 8 oz chicken breast (cooked and shredded), 1 cup cooked rice, 1 can cream of chicken soup, 1 can Rotel, 1/2 cup sour cream, 2 cups milk (not pictured), 8 oz of shredded cheddar cheese (divided).
Combine chicken, rice, soup, Rotel, sour cream, and 1/3 of the cheese in a medium bowl:
Place a liberal amount of the mixture on a tortilla, fold, and continue until all the tortillas are stuffed. Arrange the filled and folded enchiladas in a single layer in a casserole dish. In a small saucepan, warm the milk over med heat. Add cheese and stir frequently until the cheese melts; pour the finished cheese sauce over the enchiladas:
