Sour Cream Chicken Enchiladas

favorite-family-recipes.gogorecipe.com

- These enchiladas are amazing! Have made several times and have tweaked by using rotisserie chicken to save time and it adds a tremendous amount of flavor! Best sour cream enchiladas ever! Get so many compliments!

– LOVED IT. Though I am a person who likes to tweak. The only thing I did different was how I made the chicken. I boiled my chicken and as it was boiling I chopped the onion up. Once the chicken was done I shredded it. In a pan I put the onions, extra chilies, Rotel, and cumin let them cook for a little bit then I added the chicken, picante sauce, and some more cumin. Then I just mixed it together and followed the rest of the instructions. - LOVED IT. Though I am a person who likes to tweak. The only thing I did different was how I made the chicken. I boiled my chicken and as it was boiling I chopped the onion up. Once the chicken was done I shredded it. In a pan I put the onions, extra chilies, Rotel, and cumin let them cook for a little bit then I added the chicken, picante sauce, and some more cumin. Then I just mixed it together and followed the rest of the instructions.

– I have made this a few times now. The first time I made it exactly as written and it was good but bland. The next time I used Rotel instead of chillies and it helped a little bit but not everyone cared for the spice. I made it again tonight as a double batch but added a McCormick enchilada dry sauce packet (just the seasoning, ignoring the packet directions) and about 3 spoonfuls of minced garlic to the meat and onions while it cooked. Then when I made the sauce, I used garlic butter for half the butter. This helped the flavor tremendously while keeping it very mild. I served it with salsas too so people could up the spice individually. Also, I used the carb smart tortilla wraps and they worked just fine! - I have made this a few times now. The first time I made it exactly as written and it was good but bland. The next time I used Rotel instead of chillies and it helped a little bit but not everyone cared for the spice. I made it again tonight as a double batch but added a McCormick enchilada dry sauce packet (just the seasoning, ignoring the packet directions) and about 3 spoonfuls of minced garlic to the meat and onions while it cooked. Then when I made the sauce, I used garlic butter for half the butter. This helped the flavor tremendously while keeping it very mild. I served it with salsas too so people could up the spice individually. Also, I used the carb smart tortilla wraps and they worked just fine!

16 oz. sour cream

1 can cream of chicken soup

1 tbls. fresh chopped cilantro (½ tbls. dried)

2 ½ cups cooked shredded chicken breast

1 can Rotel

1 cup chopped onions

8 tortillas

1 cup shredded pepper jack and colby cheese blend

1 can diced green chiles

Directions at favorite-family-recipes.gogorecipe.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer