16 oz sour cream

1 can of chicken soup

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

2 1/2 cups cooked and shredded chicken breast

1 Rotel can

1 cup chopped onions

8 tortillas

1 cup shredded bell pepper and colby cheese mixture

1 can of diced green chillies

How to do it :

In a saucepan, mix the sour cream, soup and coriander. Heat everything and set aside. Mix the chicken, rotel, onions and green chilies in a saucepan sprayed with cooking spray. Heat until onions are transparent. Heat tortillas until soft. Fill each tortilla with about 2 tablespoons of the chicken mixture. Garnish with about 1/2-1 tablespoon of cheese. Roll up tortilla and place, seam side down, in a baking dish sprayed with cooking spray. Pour the sour cream sauce over the enchiladas. Cover with remaining cheese.

Bake at 350°F for 25-30 minutes until cheese is melted and bubbling.

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