SOUR CREAM CHICKEN ENCHILADAS
16 ounces of sour cream
1 can of cream chicken soup
1 tbl. fresh chopped coriander (1/2 tbl dried)
2 1/2 cups of shredded chicken breast cooked
1 can Rotel
1 cup chopped onions
8 tortillas
1 cup grated jack jack and colby cheese mixture
1 can be diced with green chili
How to make:
In a pan, mix sour cream, soup, and coriander leaves.
Heat and set aside.
Combine chicken, rotel, red onion, and green chili in a pan that is sprayed with cooking spray.
Heat until the onion is transparent. Heat tortillas until they are flexible.
Fill each tortilla with about 2 tbl. from chicken mixture.
Sprinkle with about 1/2-1 tablespoons of cheese.
Roll the tortillas up and place the side of the seam down in a pan sprayed with cooking spray.
Pour the sour cream sauce over the enchilada. Add the remaining cheese.
Bake at 350 ° F for 25-30 minutes until bubbling and the cheese melts.
SOUR CREAM CHICKEN ENCHILADAS
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Oleh
srmo
