Ingredients
16 oz. sour cream
1 can cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 can Mexican Rotel
1 cup chopped onions (optional)
8 tortillas
1 cup shredded pepper jack and colby cheese blend
1 can diced green chiles (opional)
16 oz. sour cream
1 can cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 can Mexican Rotel
1 cup chopped onions (optional)
8 tortillas
1 cup shredded pepper jack and colby cheese blend
1 can diced green chiles (opional)
Directions
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. I learned the hard way.
Twice.
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 damp paper towels.)
Fill each tortilla with about 2 tbls. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8x11 dish sprayed with cooking spray.
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. I learned the hard way.
Twice.
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 damp paper towels.)
Fill each tortilla with about 2 tbls. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8x11 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.
Top with the remaining cheese
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.
-Grace ( Sorry i havent posted in a while. the computer has been broke)
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