Chicken Enchiladas 71 Recipe

  • 1 Rotisserie Chicken or 4 cooked chicken breasts
  • 8 flour tortillas (large)
  • 3 cups sour cream
  • 2 packages shredded Mexican Cheese
  • 1 package Mexican rice mix
  • 2 cans diced green chiles
  • 1 can sliced black olives
  • 2 green, yellow or red peppers
  • 1 can chicken broth
  • 1 can mexicorn
1. Cut cooked chicken into small pieces

2. Cook rice according to package directions

3. Mix chicken, rice, chile's, olives, corn, 1 package of cheese and peppers in a bowl.

4. Cook chicken broth just until warm in large bowl

5. Dip 1 tortilla in chicken broth to moisten

6. Put tortilla in baking dish and fill with chicken and rice mixture, fold into enchilada

7. Repeat for remaining 7 tortillas

8. Add 2 Tbsp chicken broth to sour cream and remaining package of cheese and stir.

9. Spread sour cream mixture over top of enchiladas

10. Bake 45 minutes at 350 degrees.

11. Serve with salsa; Note: Could also add 1 cup salsa to sour cream mixture.

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