Sour Cream Enchilada Sauce

1. To a bowl, whisk together the sour cream and Condensed Cream of Chicken Soup.
2. Add the green chiles and 1 teaspoon of Chupacabra Fajita Seasoning, then mix to combine. Set the sauce aside to assemble the enchiladas.

Chicken Enchiladas

1. Preheat the oven to 350°F.
2. To a bowl, mix the two cheeses; set aside.
3. In a large bowl, add in the chicken, 1 teaspoon of Chupacabra Fajita Seasoning, and half of the cheese mixture. Give it a mix, then spoon in ~1/3 cup of the sour cream sauce to just ‘wet’ the mixture.
4. To the bottom of either an 11″x8″ baking dish or 9 x 13″ baking dish, pour in 1/2 cup of the sour cream sauce to coat the bottom. If you’re using a larger pan, add up to a 1/4 cup more.
5. To one soft flour tortilla, in the lower third of the tortilla, add ~1/2 -3/4 cup of the chicken mixture, spreading it out horizontally towards the ends. Grab the bottom of the tortilla closest to you, roll it up, and over the filling. Roll until the seam is on the bottom and place it seam-side down in the pan. Repeat until all of the tortillas are stuffed.
6. Pour the remaining sour cream sauce over the enchiladas, covering them as much as possible. You may need a spatula to spread it out.
7. Lastly, top with the remaining cheeses and sprinkle the remaining tablespoon of Chupacabra Fajita Seasoning.
8. Bake for ~20-25 minutes, then place under the broiler for a minute or two to lightly char the cheese. Remove from the oven, give it a 5-minute rest, then serve.
9. Store all leftovers covered tightly in the fridge.