Sour Cream Chicken Enchiladas

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  • 8-10 corn tortillas warmed
  • Chicken Mixture
  • 1 tablespoon(s) butter
  • 1 tablespoon(s) olive oil
  • 3 whole(s) chicken breasts cubed
  • 1 can(s) Rotel
  • 1/2 onion diced
  • 1 tablespoon(s) chili powder
  • 1 tablespoon(s) cumin
  • Sauce
  • 8 ounce(s) sour cream
  • 1/2 can(s) enchilada sauce
  • 1 cup(s) salsa
  • 3 cup(s) cheese shredded


  1. Saute diced onion in butter and oil. Add the diced chicken and season with chili powder and cumin. Shred chicken in kitchen aid mixer and add rotel. In a sauce pan, combine the sour cream, enchilada sauce and salsa. Add a spoon full of chicken and shredded cheese to a corn tortilla, roll it and place it seam down in a casserole dish. Do this until the dish is full. Top with the sauce and shredded cheese. Bake for 20 minutes at 350 degrees.
July 2013

This recipe is a personal recipe added by laurenhillsberg and has not been tested or endorsed by MyRecipes.

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