Easy Sour Cream Chicken Enchiladas

1. 1

   I use Chi-Chi shredded taco chicken.

2. 2

   Mix the first 4 ingredients together (will be a little soupy).

3. 3

   Set aside 1/1/2 cups of this mixture.

4. 4

   Spread 2-3 tbsp of refried beans on each tortilla, place 1/2 cup chicken mixture on top (may add onions at this time).

5. 5

   Roll together and place in a greased 8 x 8 pan (4 enchiladas fit nicely in each pan).

6. 6

   Take the set aside mixture and add the remaining 1/2 cup picante sauce ( I add my onions here) mix well and spread over the top of the enchiladas.

7. 7

   Bake at 350 degrees for 30 minutes.

8. 8

   Add cheese over the top for the last 5 minutes.

9. 9

   ( we like mexican shredded cheese).

* Per serving · 4 servings · Values may vary.

No additional tips available.