Ingredients
- 16 oz. sour cream
- 1 can cream of chicken soup
- 1 Tablespoon fresh chopped cilantro or
- 1/2 Tablespoon dried cilantro
- 2 1/2 cups cooked shredded chicken breast
- 1 can Mexican Rotel
- 1 cup chopped onions (optional)
- 8 flour tortillas
- 1 cup shredded Pepper Jack and Colby cheese blend
- 1 can diced green chiles
Preparation
Step 1
In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don’t keep stirring.
Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.
Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two dam paper towels.)
Fill each tortilla with about 2 tbls. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese.
Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8×11 dish sprayed with cooking spray.
Pour/Spread the sour cream sauce over enchiladas.
Top with the remaining cheese.
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.