These enchiladas are delicious! I’ve made it numerous times and altered it by using rotisserie chicken to save time, and it adds a ton of flavor! The best sour cream enchiladas I’ve ever had! I’m getting so many compliments!

• I adored it. Though I am a person who enjoys tinkering. The only difference was in how I prepared the chicken. I cooked the chicken and diced the onion while it was cooking. I shredded the chicken after it was cooked. I put the onions, additional chilies, Rotel, and cumin in a pan and let them cook for a few minutes before adding the chicken, picante sauce, and more cumin. Then I simply mixed it all together and proceeded to follow the remainder of the directions.
• I’ve made this a few times. I made it precisely as instructed the first time, and it was tasty but dull. The second time, I used Rotel instead of chilies, which helped slightly, but not everyone liked the spiciness. I made it again tonight in a double batch, but this time I added a McCormick enchilada dry sauce packet (just the flavor, no packet guidelines) and about 3 spoonfuls of minced garlic to the beef and onions while it was cooking. When I made the sauce, I substituted garlic butter for half of the butter. This greatly improved the flavor while remaining fairly mild. I also served it with salsas so that people could adjust the level of heat to their liking. I also used carb smart tortilla wraps, which worked perfectly!

ngredients
16 ounces sour cream

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1 tin creamed chicken soup

1 tablespoon fresh chopped cilantro (1/2 tablespoon dried)

2 1/2 cups shredded cooked chicken breast

1 Rotel can

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1 cup finely sliced onions

8 flour tortillas

1 cup shredded pepper jack/colby cheese mix

1 green chile, diced

Preparation
Sour cream, soup, and cilantro should be combined in a saucepan. Remove from the heat and put aside. In a skillet sprayed with cooking spray, combine the chicken, rotel, onions, and green chiles. Cook until the onions are translucent. Warm the tortillas until they are malleable. Fill each tortilla with 2 tablespoons of the chicken mixture. Add around 1/2-1 spoonful of cheese on top. Place the tortilla, seam side down, on a baking dish sprayed with cooking spray. Serve the enchiladas with the sour cream sauce. Garnish with the remaining cheese.