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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 16-ounce container light 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 |
2 cups packed grated sharp cheddar cheese (about 8 ounces) |
8 8-inch-diameter flour tortillas |
1 8-ounce package light cream cheese, cut lengthwise into 8 strips |
1 1/2 16-ounce bottles mild picante sauce or salsa |
additional chopped fresh cilantro (optional) |
Directions:
1. 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.
2. 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.)
3. Preheat oven to 350°F. 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.
4. Top with remaining sour cream. Garnish with cilantro, if desired.
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