Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas


  • 1 tablespoon Homemade GourmetĀ® Roasted Tomato Salsa Mix
  • 1 (8-ounce) container sour cream
  • 1 (10.75-ounce) can cream of chicken soup
  • 2 to 3 cooked chicken breasts, shredded (or a rotisserie chicken)
  • 2 cups shredded cheddar cheese, divided
  • 1 (10-count) package fajita size flour tortillas


  1. Heat oven to 350 degrees. Spray a 13x9x2 baking dish with non-stick cooking spray and set aside.
  2. In a small bowl, combine mix, sour cream and soup and stir until well blended. In a separate bowl, combine chicken and 1 cup cheese.
  3. Spread half of the sauce mixture in the baking dish. Fill each tortilla with a portion of the chicken and cheese mixture and place seam side down on top of the sauce. Pour remaining sauce over tortillas.
  4. Top with remaining cheese and bake for 30 minutes. Serve warm.


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