Rosa Enchiladas
- 3 whole Boneless, Skinless Chicken Breasts
- 1 can (10.5 Oz. Can) Cream Of Chicken Soup
- 1/2 jars (16 Oz. Jar) Salsa/Picante Sauce
- 1 container (16 Oz. Container) Sour Cream
- 1 cup Shredded Mexican Cheese
- 8 whole Flour Tortillas
- 1/4 cups Fresh Cilantro, Plus More For Garnish (optional)
- Preheat the oven to 400 degrees.
- Bring a pot of slightly salted water to a boil.
- Boil the chicken breasts until done.
- Shred the chicken using two forks and set aside in a bowl.
- Mix the cream of chicken soup, salsa, and sour cream together.
- Pour half of this mixture into the bowl of chicken and combine.
- Add about half of the cheese (or however much you like) and the cilantro into the chicken mixture and combine.
- Spoon the chicken mixture into the tortillas and roll into enchiladas.
- Pack them into a 13x9 baking pan until full.
- Pour the remaining sauce on top of the enchiladas and sprinkle more cheese on top.
- Bake for 20 minutes or until cheese is melted.
- Top with more cilantro (if desired) and enjoy!
chicken breasts, cream of chicken soup, sauce, sour cream, mexican cheese, flour tortillas, fresh cilantro
Taken from tastykitchen.com/recipes/main-courses/rosa-enchiladas/ (may not work)