These enchiladas are amazing! Have made several times and have tweaked by using rotisserie chicken to save time and it adds a tremendous amount of flavor! Best sour cream enchiladas ever! Get so many compliments!
– LOVED IT. Though I am a person who likes to tweak. The only thing I did different was how I made the chicken. I boiled my chicken and as it was boiling I chopped the onion up. Once the chicken was done I shredded it. In a pan I put the onions, extra chilies, Rotel, and cumin let them cook for a little bit then I added the chicken, picante sauce, and some more cumin. Then I just mixed it together and followed the rest of the instructions.
– I have made this a few times now. The first time I made it exactly as written and it was good but bland. The next time I used Rotel instead of chillies and it helped a little bit but not everyone cared for the spice.
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.