Chicken Enchiladas

Name: Chicken Enchiladas
Yield: Serves 8
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)

By Molly McCarty

August 20, 2004

Recipe information

Yield
Serves 8

Ingredients

16-ounce container light sour cream

7-ounce can diced green chilies

large green onions, chopped

/2 cup chopped fresh cilantro

1/2 teaspoons ground cumin

cups diced cooked chicken

cups packed grated sharp cheddar cheese (about 8 ounces)

8-inch-diameter flour tortillas

8-ounce package light cream cheese, cut lengthwise into 8 strips

1/2 16-ounce bottles mild picante sauce or salsa

Additional chopped fresh cilantro (optional)

Need to make a substitution?

Preparation

Step 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.
Step 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.)
Step 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.
Step 4
Top with remaining sour cream. Garnish with cilantro, if desired.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes