Chicken Enchiladas

The yummiest chicken enchiladas!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees.

Step 2

Mix sour cream and enchilada sauce in a medium bowl.

Step 3

Pour half the enchilada sauce/sour cream mixture into a small bowl.

Step 4

In the medium bowl, add the shredded chicken and rice to the enchilada/sour cream mixture and mix thoroughly.

Step 5

Cook 12 tortillas, cover with a plate between cooking to keep them soft and moist.

Step 6

Pour 1/2 of the plain enchilada sauce/sour cream mixture into the bottom of a glass 9x12 pan.

Step 7

Fill each tortilla with about a 1/4 cup of the chicken, rice, enchilada sauce and sour cream mixture and roll up like a burrito and set in pan.

Step 8

Once all tortillas are filled, pour remaining enchilada sauce/sour cream mixture over the filled tortillas.

Step 9

Sprinkle with shredded cheese and cover with tin foil.

Step 10

Cook for 30 minutes and then remove tin foil. If cheese is not fully melted cook for an additional 5 minutes uncovered.

Step 11

Serve with ranch, salsa and lettuce.