Put your chicken on to boil. Next in a skillet put 2 cans Cream of Chicken soup, and one can of Rotel.
Add one large onion, and mix well. Heat on Medium.
Next take your corn tortillas and brush with olive oil and stack on top of each other on a plate. Cover with a papertowel and Place in Microwave for about 4-5 minutes, this will make the corn tortillas soft so you can roll.
When the chicken is done, shred and add to the soup mixture. At this time you can add any spices to make this dish as hot as you like.
Take your tortillas put in the soup and chicken mixture, along with any kind of cheese you like, and roll and place in pan. When you have the desired amount you need, pour the rest of the soup mixture over enchiladas. If there isn't any mixture left you may top with another can of rotel. Sprinkle cheese on top and bake at 350 degrees until cheese is melted.
And that's Whats Cooking on the Farm!