Sour Cream Chicken Enchiladas

• servings: 8 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

2 - 3 boneless chicken breasts (cooked and shredded)

½ onion chopped

1 can of rotel

1 tablespoon of taco seasoning (or half packet)

1 can of cream of chicken soup

1 8 oz container of sour cream

1 cup of milk

handful of shredded cheese (any kind will do!)

8-10 to tortillas

Directions

Preheat oven to 350 degrees.

In a skillet, brown the onions until soft.

Add in the shredded chicken, taco seasoning, rotel, and HALF the can of cream of chicken soup.

Cook over low heat until mixed thoroughly.

Spoon the mixture evenly into the tortillas.

Roll and place in a 9x13 pan with the seam side down.

Continue to do this until your pan is full.

Meanwhile, mix the remaining cream of chicken soup, sour cream and milk in a bowl until combined.

Pour mixture over your rolled tortillas. Sprinkle with cheese

Bake for 20 minutes until heated through.

Nutrition

• Calories: 143 kcal
• Total Fat: 10 g
• Saturated Fat: 5 g
• Cholesterol: 37 mg
• Sodium: 108 mg
• Total Carbohydrate: 5 g
• Total Sugars: 2 g
• Protein: 7 g