– These enchiladas are incredible! I made them several times and modified them using roast chicken to save time and they add a huge amount of flavor! The best sour cream enchiladas of all time! Receive so many compliments!
– I LOVED THEM. Although I am a person who likes to focus. The only thing I did different was the way I made the chicken. I boiled my chicken and while boiling it, I chopped the onion. Once the chicken was cooked, I tore it up. In a saucepan, I put the onions, extra peppers, Rotel and cumin; I let it cook a little, then I added the chicken, the hot sauce and a little more cumin. Then I mixed it all together and followed the rest of the instructions.
– I’ve done it several times now. The first time I did it exactly as it was written and it was good but bland. The next time I used Rotel instead of chilies and that helped a bit, but not everyone cared about the spice. I did it again tonight in a double dose but I added a sachet of McCormick dry enchilada sauce (just the seasoning, ignoring the directions on the sachet) and about 3 tablespoons of chopped garlic to the meat and onions while cooking. Then, when I made the sauce, I used garlic butter for half of the butter. This greatly improved the taste while keeping it very mild. I also served it with salsas so that people could spice up the spices individually. I also used the carb smart tortillas and they worked very well!
Ingredients
16 oz sour cream
1 can of chicken soup
1 tablespoon chopped fresh coriander (1/2 tablespoon dried coriander)
2 1/2 cups cooked and shredded chicken breast
1 Rotel can
1 cup chopped onions
8 tortillas
1 cup shredded bell pepper and colby cheese mixture
1 can of diced green chillies
How to do it :
In a saucepan, mix the sour cream, soup and coriander. Heat everything and set aside. Mix the chicken, rotel, onions and green chilies in a saucepan sprayed with cooking spray. Heat until onions are transparent. Heat tortillas until soft. Fill each tortilla with about 2 tablespoons of the chicken mixture. Garnish with about 1/2-1 tablespoon of cheese. Roll up tortilla and place, seam side down, in a baking dish sprayed with cooking spray. Pour the sour cream sauce over the enchiladas. Cover with remaining cheese.
Bake at 350°F for 25-30 minutes until cheese is melted and bubbling.
All of your recipes are great I wish you would write a cook book because I am getting tired of writing all these great recipes down
I don’t know why I try to print your recipes. You have to print two pages and there are always lines missing I have to go back and write in. I think I have done my last one.
jeezus try writing these recipes better… what the fuck is a green bell pepper/Colby jack cheese shredded blend of cheese? is that something that’s fucking brand spanking new to the world if so damn were y’all high when y’all typed up this and every other recipe that’s posted on Facebook 🤦🏼🤦🏼