SOUR CREAM CHICKEN ENCHILADAS
- 2 - 3 boneless chicken breasts cooked and shredded
- ½ onion chopped
- 1 can of rotel
- 1 tablespoon of taco seasoning or half packet
- 1 can of cream of chicken soup
- 1 8 oz container of sour cream
- 1 cup of milk
- handful of shredded cheese any kind will do!
- 8-10 to tortillas
Instructions
- Preheat oven to 350 degrees.
- In a skillet, brown the onions until soft.
- Add in the shredded chicken, taco seasoning, rotel, and HALF the can of cream of chicken soup.
- Cook over low heat until mixed thoroughly.
- Spoon the mixture evenly into the tortillas.
- Roll and place in a 9x13 pan with the seam side down.
- Continue to do this until your pan is full.
- Meanwhile, mix the remaining cream of chicken soup, sour cream and milk in a bowl until combined.
- Pour mixture over your rolled tortillas. Sprinkle with cheese
- Bake for 20 minutes until heated through.
This article and recipe adapted from this site