Chicken Enchiladas
1 (16 oz) container light sour cream
1 (7 oz) can green chilies, chopped
4 large green onions, chopped
1 ½ cups chopped fresh cilantro
1 ½ tsp. cumin
2 cups cooked chicken, diced
2 cups grated cheddar cheese
8 8 inch flour tortillas
1 (8 oz pkg). light cream cheese, cut in 8 longwise strips
1 ½ (16 oz) bottle mild picante
Butter 13x9x2 inch glass baking dish. Mix 1 ¾ c. sour cream, chilies, green
onion, ½ c. cilantro and cumin in large bowl.
Mix in chicken and 1 c. cheese. Season to taste with salt and pepper.Spoon
generous ½ cup filling down center of each tortilla.
Top with cream cheese strip. Roll up each tortilla seam side down.
Preheat oven to 350 degrees. Pour picante sauce over enchiladas.
Cover and bake until sauce bubbles and enchiladas are heated through, about
45 minutes.
Uncover, sprinkle with remaining cheese and bake until cheese melts. About
5 minutes.
Top with remaining sour cream and garnish with cilantro.
Can be made three hours ahead.
(Here's a recipe for leftover turkey. Oh my gosh--it is so good. I had
a recipe but I will use this one from now on. You do need to love
cilantro though--it is a predominant flavor.
Love you all,
Annette)
2 comments:
I LOVE your recipe page! I need to do that and start blessing my home with a little more domestic delicacies. Maybe soon I can get another page going...and we can trade some of the recipes. I love your zip sauce with steaks! Okay, I'm inspired.
Thank you, my friend! I've missed my blogging/real-life friend! xoxo
Post a Comment