“I saw a picture of some chicken enchiladas and wanted to try them out… I took some ideas from a couple recipes and put together my own. They turned out really delicious and had the spicy kick to them that you would expect from enchiladas.”
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Ingredients
6 – cooked boneless, skinless chicken breast filets
3 cups – shredded cheddar cheese (set some aside for sprinkling)
2 cups – shredded fiesta blend cheese (set some aside for sprinkling)
1 cup – sour cream
1 can – condensed cream of chicken soup (10.75 ounce)
1 can – rotel tomatoes with green chilies
2 tBsp – minced onion (save a little aside for sprinkling)
1/4 tsp – pepper
1/8 tsp – salt
8 – burrito size flour tortillas
Directions
In a bowl, combine sour cream, cream of chick soup, rotel, pepper, salt, and onion.
Spoon evenly into each tortilla, chicken, cheese, and a pinch of onion.
Roll up.
Place seam side down in a greased 13×9 baking dish.
Spread mixture from bowl evenly on top of tortillas.
Cover and bake at 350 for 20 minutes.
Uncover, sprinkle with the remaining cheese.
Bake uncovered another 5 minutes or until cheese is melted.
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