Sour Cream Chicken Enchiladas

I used to go to this Mexican restaurant in my hometown of Kilgore, that I was obsessed with. In all honesty it probably got a D from the health department but their sour cream chicken enchiladas were freaking amazing. The place was called Lupes. I pronounced it like Loopies. My friends from the big city aka Fort Worth, made fun of me all the time until I brought them there once…After that, they were hooked. Especially on the liquid butter. Again, it was not a world renowned place but I loved it. It got shut down… not really sure why but I am good not ever knowing :)

Ingredients:

16 oz sour cream

21 oz cream of chicken soup

1 small can green chilis

1 can Rotel (blended)

1 Rotisserie chicken or 3 chicken breast baked and shredded

1 tsp paprika

2 tsp poultry seasoning

1 cup Colby jack cheese

1 cup Monterey jack

Salt and pepper to taste

1 package flour tortillas

Optional Toppings- avocado, jalapeños, cilantro

Directions:

Preheat oven to 400. Add shredded chicken, blended Rotel and poultry seasoning into a mixing bowl. Mix well and set aside. In a separate mixing bowl add cream of chicken, sour cream, green chilis, salt and pepper and paprika. Set aside. Spread a little bit of the sour cream mixture on the bottom of a casserole dish. Fill each tortilla up with about 2 spoonfuls of chicken and a sprinkle of Monterey Jack cheese and roll up. Place seam side down in dish. Repeat until the casserole dish is full. If you have any chicken mixture left over you can add to the sour cream mixture, I do this sometimes. Pour the sour cream mixture on top of the rolled tortillas and add the cup of Colby jack cheese on top. Bake uncovered for about 20 min. Longer if the chicken is cold when you start. Sprinkle a tiny bit of cayenne pepper or paprika on top when done! I like to also put avocado pieces and some cilantro :)