Shamrockin’ Enchiladas

  • 1 large Shamrock Farms Sour Cream
  • 1 pkg flour tortillas
  • 1 lb chicken breats meat cooked and shredded
  • 1 pkg mexican shredded cheese
  • 1 jar salsa
  • 1 pkg cream cheese
  • 1 bunch cilantro
  • 1 can cream of chicken soup
Cooking instructions
  1. Heat cream cheese and salsa on low heat in saucepan.
  2. Add cooked shredded chicken. Remove from heat.
  3. Take flour tortilla and fill center with chicken mixture.
  4. Top with cheese and chopped cilantro.
  5. Roll tortilla and place in 9×11 pan. Continue filling and rolling tortillas until pan is full.
  6. Mix Shamrock Farms Sour Cream and cream of chicken soup. Pour over enchiladas.
  7. Top with remaining cheese and sprinkle cilantro.
  8. Bake for 1 hour at 350 or until cheese is melted and center of enchiladas are hot.