 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
16 ounce(s) light sour cream |
7 ounce(s) can diced green chilies |
4 larege green onions chopped with green part |
1 cup(s) cilantro chopped |
2 teaspoon(s) ground cumin |
2 cup(s) cooked chicken shredded |
2 cup(s) shredded extra sharp cheddar cheese |
2 medium tomatoes seeded & chopped |
1/2 pound(s) button mushrooms sliced & saut©ed |
Directions:
1. Preheat oven to 350
2. Mix 1-3/4 cup sour cream, canned chilies, green onion, cilantro & cumin in a large bowl. Mix in chicken, mushrooms, 1 cup cheese, tomatoes, 3 tbls Ancho Chilie sauce (see recipe), salt & pepper to taste.
3. Assembly:
4. Brush Ancho Chilie sauce on tortillas, coating both sides. Pour a small amount of sauce on bottom of 9x13 baking dish. Spoon 1/2 cup of filling in center of tortilla. Roll closed; arrange seam side down. Spoon sauce over tortillas.
5. Cover with foil and bake 30-45 minutes. Uncover and sprinkle remaining cup of cheese over tortillas. Bake uncovered until cheese melts, approx.5 min.
|
|