Sour Cream Chicken Enchiladas
Author: Reasons To Skip The Housework via Skinny Mom
Recipe type: Main
Cuisine: Mexican
Serves: 8
- 16 oz. sour cream
- 1 can cream of chicken soup
- 1 TB chopped cilantro
- 2½ cups cooked shredded chicken
- 1 can Rotel
- 1 cup chopped onions
- 8 medium sized tortillas
- 1 cup shredded pepper jack cheese
- 1 can diced green chiles
- In a saucepan, mix together sour cream, chicken soup, and cilantro.
- Heat throughout and set aside.
- Combine the already cooked chicken, Rotel and onions in a pan and cook until onions are transparent.
- Warm the tortillas so they're easy to roll.
- Fill each tortilla with about 2 TB of the chicken mix.
- Top with cheese and roll the tortilla up.
- Place seam side down in the pan.
- Pour the sauce over the enchiladas and top with cheese.
- Bake at 350 degrees for 25-30 minutes or until it is all bubbly and the cheese is melted.
Recipe by REASONS TO SKIP THE HOUSEWORK at https://www.reasonstoskipthehousework.com/sour-cream-chicken-enchiladas/
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