Stephanie Beacham


This is one of the best Mexican inspired dishes that I've ever made-- no joke.. you'll be doing the Macarena dance afterwards!!! hahaaaa


☆☆☆☆☆ 0 votes

15 Min
30 Min


  • 1 can(s)
    cream of chicken soup
  • 1 medium
    yellow onion
  • 4 clove
  • 1/2 c
  • 2 Tbsp
    vegetable oil
  • 2 can(s)
    green enchilada sauce
  • 1
    roma tomato
  • 3 c
  • 2 Tbsp
  • 1 box
    zatarans rice and beans
  • 1 box
    chicken flavored rice
  • 8
    flour tortillas
  • 1 pkg
    pepper jack cheese
  • 1
    rotisserie chicken, deboned

How to Make CHICKEN ENCHILADAS- w sour cream ;P


  1. start cooking rice- (once done, mix together)
  2. cut & wash tomatoes(garnish), garlic, cilantro (save 1/2 for garnish) and onions. cut chicken as well and set everything to side- as well as 1/3 of cheese (garnish)
  3. spray casserole dish and set to side.
  4. heat oil and butter in med pan. add garlic & onions- cook until translucent on medium heat.
  5. add 1 can enchilada sauce- heat through. add milk, 1/2 of sour cream, seasoned salt heat through and remove 2 cups sauce and set to side. (spread some on the bottom of casserole dish with spoon)
  6. add chicken to enchilada sauce and heat through.
  7. take a tortilla, sprinkle cheese, and scoop out about 1/2 a cup of chicken mixture on top. fold and place in casserole dish.
  8. repeat process until layered.
  9. add the remaining enchilada sauce (that was put to side)- open the other can of enchilada sauce and add to pan as well. plop the other 1/2 of sour cream in and mix until heated through
  10. Pour over enchiladas and top with remaining cheese. cook on 350 for about 25-30 minutes (until sauce is bubbling). remove and let sit for about 10 minutes. when cooled, add tomato and cilantro YUMMMMMM lol

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About CHICKEN ENCHILADAS- w sour cream ;P

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