1. In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. 2. Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat mixture. 3. Warm the tortillas until flexible. 4. Fill each tortilla with about 2 tbls. of the chicken mixture. 5. Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do). 6. Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8×11 dish sprayed with cooking spray. 7. Pour/Spread the sour cream sauce over enchiladas. 8. Top with the remaining cheese. 9. Bake at 350°F for 25-30 minutes until bubbly and cheese is melted. ---------------------------------------------------------------------------
Nutrition
Ingredients
