Sour Cream Chicken Enchiladas
We have the easiest Sour Cream Chicken Enchiladas Recipe packed with chicken, cheese and an amazing sour cream sauce. These are the best Sour Cream Chicken Enchiladas and they get even better the next day and freeze great.
Servings: 8
Equipment
Ingredients
- 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
Instructions
- 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 9x13 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.
Video
Notes
Serve with your favorite side dishes.
Nutrition
Calories: 143kcal | Carbohydrates: 5g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 108mg | Potassium: 163mg | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 0.9mg | Calcium: 78mg | Iron: 0.4mg
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