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
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.