Sour Cream Enchiladas


Sour Cream Enchiladas


4 boneless, skinless chicken breasts

fajita seasoning

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!

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