• 8 Organic Corn Tortillas
  • Vegetable or Canola Oil
  • 1 cup (generous) sour cream
  • 1 can Cream of Chicken Soup
  • 1 small can diced green chiles
  • 1 jalapeño diced
  • Salt & Pepper to Taste
  • 2 cups shredded Rotisserie Chicken
  • 2 cups shredded cheese (Monterrey Jack & Cheddar Blend)


Pre-heat oven to 375°F. Heat oil in a small sauce pan. Lightly fry each tortilla until it bubbles. Drain excess oil on a paper towel.

In a medium sized bowl, mix sour cream, cream of chicken soup, green chiles, jalapeno, salt and pepper.

In a small baking dish (about 7” x 12”) spread 2 tbsp. of the sour cream mix across the bottom. Take one tortilla, spread 1 generous tbsp. of sour cream mixture across the center of the tortilla. Add about ¼ cup chicken and 1/8 cup cheese across the mixture. Roll tightly and place into the bottom of the dish with the outer edge of the tortilla facing down. Continue with the remaining tortillas and ingredients, filling your baking dish with enchiladas in a line. Evenly spread remaining sour cream mixture across the top of the enchiladas. Sprinkle with remaining cheese.
Bake for 20-25 minutes until center is bubbling and the cheese is melted and golden.