SOUR CREAM ENCHILADAS

Steps:

• 1. Boil chicken in a large pot of water for about an hour or until the chicken is cooked through. Shred the chicken.
• 2. In a saucepan combine sour cream, soup, milk and cilantro. Heat to a low boil; stirring constantly then set aside.
• 3. Combine chicken, Rotel diced tomatoes and green chilies, onions and diced green chilies in a large pan coated with cooking spray. Heat until the onions are transparent.
• 4. Warm tortillas 2 or 3 at a time for 40 seconds in a microwave.
• 5. Fill individual tortillas with 2 tablespoons of the chicken mixture in the middle. Fold bottom of tortilla over the chicken mixture; fold in both sides and roll up.
• 6. Spray a 9 x 13 inch baking dish with cooking spray. Place the prepared tortillas seam side down in the baking dish.
• 7. Pour sour cream mixture over the enchiladas and top with cheese. Bake at 350 degrees for 30 minutes.