SOUR CREAM CHICKEN ENCHILADAS RECIPE

SEE THE BEST REVIEWS FOR THIS RECIPE

“Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro.”

I followed this recipe to the letter and it was PHENOMINAL! Why do people have to “tweak” recipes? And then how can they rate your recipe as a “5” if they’re, “I added this, and left out that”. Aren’t they then rating their own recipe? I regress…

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 Rotel
1 cup chopped onions
8 tortillas
1 cup shredded pepper jack and colby cheese blend
1 can diced green chiles

How to make it :

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 tbls. of the chicken mixture. Top with about 1/2-1 tablespoon 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 25-30 minutes until bubbly and cheese is melted.

Source: Allrecipes.com