Sour Cream Enchiladas

Name: Sour Cream Enchiladas
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 8
Cuisine: American
Ingredients: 2 lb cooked shredded chicken; 1/2 c milk; 2 10 3/4 oz can of cream of mushroom soup; 2 Tbsp chopped cilantro; 2 10 oz cansof Rotel diced tomatoes and green chilies; 16 8 inch flour tortillas; 2 c diced onions; 2 c Mexican shredded cheese; 2 4.5 oz cans of diced green chilies; 16 oz sour cream

By Linda Pulley
@Linda619

This is another delicious recipe I know for a fact everyone will love. You can put anything you want in an Enchilada but I like to keep it simple. I have many different types of Enchilada recipes but this one is by far the family favorite. I only hope your family will enjoy it too. It might take just a little bit of time but I promise you it is well worth it!

Rating:

★★★★★ 3 votes5

Comments:

10 Comments

Serves:

Prep:

1 Hr 15 Min

Cook:

30 Min

Method:

Bake

Ingredients

Add to Grocery List

2 lb

cooked shredded chicken
1/2 c

milk
2

10 3/4 oz can of cream of mushroom soup
2 Tbsp

chopped cilantro
2

10 oz cansof Rotel diced tomatoes and green chilies
16

8 inch flour tortillas
2 c

diced onions
2 c

Mexican shredded cheese
2

4.5 oz cans of diced green chilies
16 oz

sour cream

How to Make Sour Cream Enchiladas

Step-by-Step

Boil chicken in a large pot of water for about an hour or until the chicken is cooked through. Shred the chicken.
In a saucepan combine sour cream, soup, milk and cilantro. Heat to a low boil; stirring constantly then set aside.
Combine 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.
Warm tortillas 2 or 3 at a time for 40 seconds in a microwave.
Fill 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.
Spray a 9 x 13 inch baking dish with cooking spray. Place the prepared tortillas seam side down in the baking dish.
Pour sour cream mixture over the enchiladas and top with cheese. Bake at 350 degrees for 30 minutes.