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
Directions:
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.
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