Sour Cream Chicken Enchiladas
Author: 
Recipe type: Main
Cuisine: Mexican
Serves: 8
 
Sour Cream Chicken Enchiladas the whole family will devour - and they're almost better as leftovers the next day!
Ingredients
  • 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
Instructions
  1. In a saucepan, mix together sour cream, chicken soup, and cilantro.
  2. Heat throughout and set aside.
  3. Combine the already cooked chicken, Rotel and onions in a pan and cook until onions are transparent.
  4. Warm the tortillas so they're easy to roll.
  5. Fill each tortilla with about 2 TB of the chicken mix.
  6. Top with cheese and roll the tortilla up.
  7. Place seam side down in the pan.
  8. Pour the sauce over the enchiladas and top with cheese.
  9. 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/