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Chicken Enchiladas

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  • Chicken Enchiladas


    1 16-ounce container sour cream
    1 7-ounce can diced green chilies
    4 large green onions, chopped
    1/2 cup chopped fresh cilantro
    1 1/2 teaspoons ground cumin
    2 cups diced cooked chicken
    1 cup packed grated sharp cheddar cheese (about 8 ounces)
    1 cup Monteray Jack cheese (packed)
    8 8-inch-diameter flour tortillas
    1 8-ounce package cream cheese, cut lengthwise into 8 strips
    1 1/2 16-ounce bottles mild picante sauce or salsa or enchilada sauce
    Additional chopped fresh cilantro (optional)

    Butter 13x9x2-inch glass baking dish. Mix 1 3/4 cups sour cream, chilies, green
    onions, 1/2 cup cilantro and cumin in large bowl. Mix in chicken and 1 cup
    cheddar cheese. Season filling to taste with salt and pepper.Spoon generous 1/2
    cup filling down center of each tortilla. Top filling with cream cheese strip. Roll
    up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared
    dish. (Can be made 3 hours ahead. Cover and chill.) Preheat oven to 350̊F. Pour
    picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas
    are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup
    cheddar cheese and bake until cheese melts, about 5 minutes.Top with remaining
    sour cream. Garnish with cilantro, if desired.

    Recipe taken from Gourmet Magazine

    Family really liked this recipe.
    "Everyone's a star and deserves the right to twinkle"