INGREDIENTS

16 oz. sour cream

1 can cream of chicken soup

1 tbls. fresh chopped cilantro (1/2 tbls. dried)

2 1/2 cups cooked shredded chicken breast

1 can Rotel

1 cup chopped onions

8 tortillas

1 cup shredded pepper jack and colby cheese blend

1 can diced green chiles

HOW TO MAKE IT :

In a saucepan, mix together sour cream, soup, and cilantro.

Heat through and set aside. Combine the chicken, rotel, onions, and green chiles in a pan sprayed with cooking spray.

Heat until onions are transparent.

Warm the tortillas until flexible.

Fill each tortilla with about 2 tbls. of the chicken mixture.

Top with about 1/2-1 tablespoon of cheese.

Roll the tortilla up and place seam side down in a baking dish sprayed with cooking spray.

Pour the sour cream sauce over enchiladas.

Top with the remaining cheese.

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