Womans Day Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This a recipe found in Womans Day mag changed by me to suit our tastes. Prep time is quick if chicken is already cooked. Used 3 to 4 chicken breasts simmered in chick broth till done, then shredded. Ingredients:
3 cups cooked chicken, shredded |
1 cup nonfat sour cream |
1 1/2 teaspoons garlic powder |
1 teaspoon ground cumin |
1 (4 1/2 ounce) can chopped green chilies, mild |
4 ounces shredded monterey jack cheese |
1 (12 ounce) jar green chili salsa (salsa verde) |
1/2 cup water |
1 (10 ounce) package flour tortillas |
pam cooking spray |
Directions:
1. In a bowl, mix chicken 1/2 cup of sour cream, garlic, cumin, chillies and 1/4 cup of cheese.
2. Puree, salsa, water and remaining sour cream in blender or food processor. Spread one cup over bottom of prepared dish.
3. Spoon 1/3 chicken mixture down center of each tortilla. Roll up and place in greased 13 x 9 baking dish.
4. Heat oven to 350°F.
5. Pour remaining sauce and cheese over and bake uncovered 35 minutes.
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