Preparation
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.
Enjoy !
I knew I had to try this Amish recipe as soon as I saw it. It was scrumptious and lived up to the hype!
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Tip: Add the lemon juice while the eggs are boiling.
Very clean and very shiny marble with simple natural ingredients
This looked so good when I saw it, I had to make it right away! Needless to say, it was a hit!
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