This is one of my favorite recipes, I believe I originally pinned it on Pinterest but my cousin Jennifer made it first and said they were delicious and they are! I have since made them about 5 times.
Ingredients
16 oz of skinless boneless chicken breast
8 oz of sour cream
1/4 cup milk
1 can of Campbell's Cream of Chicken soup
1 can of Rotel
1 cup of chopped onion- I like onion so I use one whole medium size onion
8 tortillas, I buy the taco size NOT burrito
1/2 cup of shredded Mexican cheese, I buy Kroger brand mexican blend and I use the whole bag because my motto is the more cheese the better
1 4.5oz can of diced green chilies
Instructions
1. Cook chicken and then shredded to get about 2.5 cups.
2. In a sauce pan on medium heat mix together sour cream, soup and milk. Heat throughouly, watch carefully because it boils quickly. When heated seat aside.
3. In different pan, heat onions until they are transparent. Then add chicken, rotel and green chili's. I drain the rotel and chili's just alittle but leave some of the juices.
4. Warm tortilla until flexable, put them in microwave sandwiched between two damp paper towels for about 30 seconds.
5. Spray 8x11 dish with cooking spray and preheat oven to 350 degrees. I have also made these and stored them in the fridge for a day or so before baking
6. Fill each tortilla with one spoonful of soup mixture and then two spoonfuls of chicken mixture. Roll tortilla and place in pan. Repeat 8 times till pan is full
7. I usually have chicken mixture left so I had that to my remaining soup mixture then more soup/chicken remaing mixture over enchiladas
8. Sprinkle cheese over top of enchiladas
9. Bake at 350 degrees for 25-30 monites until cheese is melted and bubbly
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