Sour Cream Enchiladas

Name: Sour Cream Enchiladas
Yield: 0
Ingredients: 1 1/2 Lbs Chicken Breast (Cooked and Shredded (About 2 Cups); 1 Regular Size Can of Rotel with Green Chilies (Drained); 4 Green Onions (Diced); 1/4 Cup Cilantro (Chopped); 1 1/2 Cups Sour Cream; 12 6 inch Corn Tortillas; 2 Cups of Shredded Sharp Cheddar Cheese; 2 Cups Red Enchilada Sauce (Canned or Homemade)

Serves: 0

Ingredients Steps

Ingredients

1 1/2 Lbs Chicken Breast (Cooked and Shredded (About 2 Cups))
1 Regular Size Can of Rotel with Green Chilies (Drained)
4 Green Onions (Diced)
1/4 Cup Cilantro (Chopped)
1 1/2 Cups Sour Cream
12 6 inch Corn Tortillas
2 Cups of Shredded Sharp Cheddar Cheese
2 Cups Red Enchilada Sauce (Canned or Homemade)

Steps

1
Begin by preheating the oven to 350*.
2
At this point the chicken should be cooked and shredded. Add the chicken to a bowl and mix in the Rotel, Onions, Cilantro, and Sour Cream. Be sure this is coated well.
3
Next using a small skillet warm up the corn tortillas for 2-3 minutes to make them more pliable to use.
4
Fill each tortilla with the chicken mixture, then fold them and place seam side down on a greased 9x13 baking dish.
5
Once you have repeated this for the remaining tortillas, pour the enchilada sauce evenly over the dish and then sprinkle evenly with the cheese.
6
Bake for 15 minutes until the cheese is fully melted.
7
Let cool for 5 minutes and serve.