Sour Cream Chicken Enchiladas

How to make Sour Cream Chicken Enchiladas

2 – 3 boneless chicken breasts, cooked and shredded and grand beef (optional )

½ onion chopped

1 can of rotel (or green chilies)

1 tablespoon of homemade taco seasoning (or half packet if using store bought.) ***I just use lemon pepper, garlic powder, and paprika)

2 can of cream of chicken soup

1 16oz container of sour cream

1 1/2 cup of milk

handful of shredded cheese (any kind will do but we love the mix cheese )

8-10 tortillas (flour tortillas)

Preheat oven to 350 degrees.

In a skillet, brown the chopped onions until soft.

Add in the shredded chicken, taco seasoning( I just use lemon pepper, garlic, and paprika) rotel, and HALF a can of cream of chicken soup.

Cook over medium high heat until mixed thoroughly.

Spoon the chicken mixture evenly into the tortillas.

Roll and place in a 9×13 pan with the seam side down. (I use the foil pans)

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.

Serve & enjoy !!