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
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.