These are a favorite of my Dad and Judy. If you have visited Carmelita’s Mexican Restaurant in Florida, this is combination plate #17. I made these mild for them but you could certainly increase the heat factor. The creamy sour cream sauce is delicious.
1 rotisserie chicken, shredded
2 teaspoons packaged taco seasoning
1 can of Rotel
1 can of green chiles, drained
1 can cream of chicken soup, divided
1 1/2 cups sour cream
1 cup whole milk
12 ounces Mexican Cheese, divided
1 package tortillas, taco/fajita size 10 count
Scallions for garnish, optional
Preheat oven to 350 degrees. Spray non-stick cooking spray in a 13 x 9 pan. In a large bowl, shred chicken. Add can of Rotel, 1/2 can cream of chicken soup, drained green chiles and combine. In a separate bowl, whisk the remaining cream of chicken soup, sour cream and milk together.
Place 3-4 Tablespoons of chicken mixture in the center of the tortilla. Add a couple tablespoons of cheese. Roll and place seam side down in your pan. Continue until 10 enchiladas are made. Pour sour cream sauce over the enchiladas. Top with cheese. Bake for 30 minutes or until hot and bubbly. Serve with your favorite side dishes, we had rice and refried beans. Enjoy!