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


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.

Enjoy !

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