- 1 lb boneless, skinless chicken breast
- 8 oz sour cream
- 1/4 cup milk
- 1 can condensed cream of chicken soup
- 1 tbsp fresh cilantro, chopped or 1 tsp dried cilantro
- 1 can Rotel tomatoes
- 1 cup onion, diced
- 8 large tortillas
- 1/2 cup shredded mexican cheese blend
- 4 oz can diced chilies (optional)
- 2 cups mild salsa
- 1.5 cups water
- 1 package taco seasoning
- 2 cups brown or white instant rice
The Directions:Preheat oven to 350 degrees. Fill a large pot with water & add chicken breasts. Boil until cooked thoroughly, then use a fork to shred. Coat 9x13 baking dish with cooking spray.
In a medium saucepan, mix together sour cream, soup, milk & cilantro. Heat through, stirring constantly. (This boils quickly, so please keep stirring!). Once heated, set aside. In a large skillet or pan sprayed with cooking spray, combine chicken, Rotel tomatoes, onions & green chilies (optional). Heat until onions are thoroughly cooked & transparent. Sandwich tortillas between damp paper towels & warm in microwave for 10 seconds, or until flexible.
Divide chicken mixture into 8 equal parts (will be approximately 2 tbsps). Spoon chicken mixture onto each warmed tortilla & wrap. Place in 9x13 baking dish, with seam side down (or they'll unravel). Pour sour cream sauce over enchiladas & sprinkle mexican cheese on top.
Bake for 25-30 minutes until bubbly & cheese is melted.
While enchiladas are in oven, combine salsa, water, & taco seasoning in a sauce pan & bring to a boil. Remove from heat & stir in rice. Allow to sit for 15 minutes, then fluff with a fork. Rice & enchiladas should finish about the same time.