Wendy's Creamy Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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These are fantastic..perfect for a cold night when you are in the mood for tex mex comfort and there's no decent take out near you. I got this from Wendy on the Cooking Light board but I believe originally it appeared on Epicurious. It's been lightened...no reason doing the full fat when lightened tastes so good. 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 |
2 teaspoons ground cumin |
2 teaspoons medium chili powder or 2 teaspoons cajun seasoning |
1 teaspoon black pepper |
2 cups diced cooked chicken |
1 cup packed grated 2% cheddar cheese |
8 (8 inch) flour tortillas |
1 (8 ounce) package light cream cheese, cut lengthwise into 8 strips |
1 (24 ounce) bottle mild picante sauce or 1 (24 ounce) bottle salsa |
additional chopped fresh cilantro (optional) |
Directions:
1. Lightly spray a 13x9x2-inch glass baking dish with butter flavored cooking spray. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and spices in large bowl. Mix in chicken and 1/2 cup cheddar cheese. Season filling to taste with additional 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 35 minutes. Uncover, sprinkle with remaining 1/2 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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