Best Sour Cream Chicken Enchiladas Recipe


🔸2 – 3 boneless chicken breasts cooked and shredded

🔸½ onion chopped

🔸1 can of rotel

🔸1 tablespoon of taco seasoning or half packet

🔸1 can of cream of chicken soup

🔸1 8 oz container of sour cream

🔸1 cup of milk

🔸handful of shredded cheese any kind will do!

🔸8-10 to tortillas


👉Preheat oven to 350 degrees.

👉In a skillet, brown the onions until soft.

👉Add in the shredded chicken, taco seasoning, rotel, and HALF the can of cream of chicken soup.

👉Cook over low heat until mixed thoroughly.

👉Spoon the mixture evenly into the tortillas.

👉Roll and place in a 9×13 pan with the seam side down.

👉Continue to do this until your pan is full.

👉Meanwhile, mix the remaining cream of chicken soup, sour cream and milk in a bowl until combined.

👉Pour mixture over your rolled tortillas. Sprinkle with cheese

👉Bake for 20 minutes until heated through.


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