16 oz. of sour cream
1 can of cream of chicken soup
1 tablespoon of fresh chopped coriander (1/2 tablespoon dry)
2 1/2 cups cooked and shredded chicken breast
1 can of Rotel
1 cup of chopped onions
1 cup pepper jack mixture and grated colby cheese
1 can of green chillies, diced
How to do it:
In a pan, mix the sour cream, soup and coriander. Heat and set aside. Mix chicken, rotel, onions, and green peppers in a saucepan sprayed with cooking spray. Heat until onions are translucent. Warm tortillas until they become pliable. Fill each tortilla with approximately 2 tablespoons of the chicken mixture. Cover with approximately 1/2-1 tablespoon cheese. Roll up tortilla and place seam-side down on a baking sheet sprayed with cooking spray. Pour sour cream sauce over enchiladas. Cover with remaining cheese.
Bake at 350°F for 25-30 minutes until bubbly and cheese melts.