 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
Fast and tasty. Ingredients:
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 |
2 1/2 cups packed grated sharp cheddar cheese |
8 8-inch flour tortillas |
1 (8 ounce) package cream cheese, cut lengthwise into 8 strips |
1 (24 ounce) bottle mild picante sauce or 1 (24 ounce) bottle salsa |
Directions:
1. Butter 13 x 9 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.
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.
3. Preheat oven to 350F; pour picante sauce over enchiladas; cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes; uncover, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese melts, about 5 minutes; top with remaining sour cream.
|
|