SOUR CREAM CHICKEN ENCHILADAS RECIPE

 

YOU’LL NEED:

16 Ounces sour cream

1 Can cream of chiicken soup

1 Tbsp. fresh chopped cilantro (1/2 Tbsp. dried)

2-1/2 C. cooked shredded chicken breast

1 Can Rotel

1 C. chopped onions

8 Tortillas

1 C. shredded pepper jack and colby cheese blend

1 can diced green chiles

HOW TO MAKE:

In a saucepan, mix together sour cream, soup, and cilantro. Heat through and set aside. Combine the chicken, rotel, onions, and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Warm the tortillas until flexible. Fill each tortilla with about 2 Tbsps. of the chicken mixture. Top with about 1/2to1 Tbsp. of cheese. Roll the tortilla up and place seam side down in a baking dish sprayed with cooking spray. Pour the sour cream sauce over enchiladas. Top with the remaining cheese.

Bake at 350°F for 25 to 30 mins until bubbly and cheese is melted.

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