Sour Cream Chicken Enchiladas

1. 1

   Combine the shredded chicken with the chili powder and set aside.

2. 2

   Combine soup, sour cream, and Rotel in saucepan and heat slowly, stirring often.

3. 3

   Wilt tortillas in vegetable oil and pat dry with paper towel.

4. 4

   Place small amount of soup mixture, chicken mixture, cheese, and onion on each tortilla and roll.

5. 5

   Place tortilla rolls in casserole dish.

6. 6

   Top with remaining sauce, cheese, and onions.

7. 7

   Bake at 350 degrees for about 30-40 minutes or until sauce is bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.