Sour Cream Chicken Enchiladas

Recipe by Lisa Young
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the shredded chicken with the chili powder and set aside.
  • Combine soup, sour cream, and Rotel in saucepan and heat slowly, stirring often.
  • Wilt tortillas in vegetable oil and pat dry with paper towel.
  • Place small amount of soup mixture, chicken mixture, cheese, and onion on each tortilla and roll.
  • Place tortilla rolls in casserole dish.
  • Top with remaining sauce, cheese, and onions.
  • Bake at 350 degrees for about 30-40 minutes or until sauce is bubbly.
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