Sour Cream Enchiladas
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- 2 lb
- cooked shredded chicken
- 1/2 c
- 10 3/4 oz can of cream of mushroom soup
- 2 Tbsp
- chopped cilantro
- 10 oz cansof Rotel diced tomatoes and green chilies
- 8 inch flour tortillas
- 2 c
- diced onions
- 2 c
- Mexican shredded cheese
- 4.5 oz cans of diced green chilies
- 16 oz
- sour cream
1Boil chicken in a large pot of water for about an hour or until the chicken is cooked through. Shred the chicken.
2In a saucepan combine sour cream, soup, milk and cilantro. Heat to a low boil; stirring constantly then set aside.
3Combine chicken, Rotel diced tomatoes and green chilies, onions and diced green chilies in a large pan coated with cooking spray. Heat until the onions are transparent.
4Warm tortillas 2 or 3 at a time for 40 seconds in a microwave.
5Fill individual tortillas with 2 tablespoons of the chicken mixture in the middle. Fold bottom of tortilla over the chicken mixture; fold in both sides and roll up.
6Spray a 9 x 13 inch baking dish with cooking spray. Place the prepared tortillas seam side down in the baking dish.
7Pour sour cream mixture over the enchiladas and top with cheese. Bake at 350 degrees for 30 minutes.