This is an easy weeknight dinner, and makes great left-overs. You can make just a few enchiladas for your family, or a lot if you’re having a party or guest over.
Sour Cream Enchiladas
4 boneless, skinless chicken breasts
1 can of corn
1 can of beans
1 can Rotel
1 4.5 oz. can green chilies
1 8oz. can sour cream
chopped green onions
1 cup mozzarella cheese
6 flour or whole wheat tortillas
+ Cook chicken on a skillet, turning over every few minutes. Sprinkle chicken with fajita seasoning. Cut into cubes.
+ Spread the bottom of a casserole dish with a thin layer sour cream.
+ In a bowl combine chicken, corn, beans, Rotel, green chilies, and 1/2 cup of mozzarella cheese. Be sure to drain the Rotel and green chilies from the can first so the mixture doesn’t become too watery.
+ Take a tortilla and fill with a spoonful of the chicken mixture. Wrap up and lay in casserole dish. Continue filling all tortillas and lay them in a row in the casserole dish.
+ Spread a layer of sour cream on the top of each enchilada. Sprinkle the tops with mozzarella cheese.
+ Bake at 350 degrees for 15 minutes. Sprinkle chopped green onions on top and Enjoy!