Chicken Enchiladas

This recipe came from some good friends of ours at church. They had told me how quick and easy they were and the first time I tried them, we all loved them. So simple to put together and they are super flavorful. If you and your family like Mexican food - this one is a must try. Make some Spanish rice, beans or a corn casserole on the side and you will have yourself one yummy dinner! Don't forget the sour cream for topping - you can't eat Mexican without it as far as I'm concerned!

Chicken Enchiladas

2 Cans (3 if you like a lot of meat) of Chicken breast in water (drained well)
1 can of green Chiles (drain any excess juice)
1 Can of Rotel w/Lime Juice & Cilantro (drain)
1 can Cream of Chicken (I use the 98% fat-free and it tastes the same)
8 oz of Velveeta (cube)
2 Cups of shredded cheese
3 Cloves of of garlic, minced
1 10 Count soft taco size tortillas
2 Tbsp of Olive Oil
Butter

Saute Olive Oil, Garlic, & chicken until chicken is warm and pretty much shredded.
Add Green Chiiles, Rotel, Cream of Chicken, & velveeta and stir until warm and Velveeta is melted.
In a 13x9 casserole dish, butter bottom of dish thoroughly
Place a tortilla in the dish and add mixture to middle
Roll tortilla in butter and push to end of dish
Repeat. It should make about 8-9 enchiladas.
You may have to keep re-buttering the dish to keep the tortillas soft when they cook
I put any extra filling on top of the enchiladas and put shredded cheddar cheese on top of that.
Bake at 350 for about 30 minutes.