Easy Chicken Sour Cream Enchiladas

More of a mild chicken and cheese comfort food. the sour cream and parsley balance each other and give it a nice fresh taste. i choose to use mild red sauce. If you like spicy, get the medium instead of the mild.

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

Instructions

1. Preheat oven to 350 degrees.
2. In a skillet, brown the onions until soft.
3. Add in the shredded chicken, taco seasoning, rotel, and HALF the can of cream of chicken soup.
4. Cook over low heat until mixed thoroughly.
5. Spoon the mixture evenly into the tortillas.
6. Roll and place in a 9x13 pan with the seam side down.
7. Continue to do this until your pan is full.
8. Meanwhile, mix the remaining cream of chicken soup, sour cream and milk in a bowl until combined.
9. Pour mixture over your rolled tortillas. Sprinkle with cheese
10. Bake for 20 minutes until heated through.

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