SOUR CREAM ENCHILADAS

Sour Cream Enchiladas image

Provided by Linda Pulley

Categories Chicken

Time 1h45m

Number Of Ingredients 10

2 lb cooked shredded chicken
1/2 c milk
2 10 3/4 oz can of cream of mushroom soup
2 Tbsp chopped cilantro
2 10 oz cansof Rotel diced tomatoes and green chilies
16 8 inch flour tortillas
2 c diced onions
2 c Mexican shredded cheese
2 4.5 oz cans of diced green chilies
16 oz sour cream

Steps:

1. Boil chicken in a large pot of water for about an hour or until the chicken is cooked through. Shred the chicken.
2. In a saucepan combine sour cream, soup, milk and cilantro. Heat to a low boil; stirring constantly then set aside.
3. Combine chicken, Rotel diced tomatoes and green chilies, onions and diced green chilies in a large pan coated with cooking spray. Heat until the onions are transparent.
4. Warm tortillas 2 or 3 at a time for 40 seconds in a microwave.
5. Fill individual tortillas with 2 tablespoons of the chicken mixture in the middle. Fold bottom of tortilla over the chicken mixture; fold in both sides and roll up.
6. Spray a 9 x 13 inch baking dish with cooking spray. Place the prepared tortillas seam side down in the baking dish.
7. Pour sour cream mixture over the enchiladas and top with cheese. Bake at 350 degrees for 30 minutes.