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Chicken Enchiladas

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  Canned tomatoes 16 Ounce (1 Can)
  Canned green chili peppers 4 Ounce, drained and seeded (1 Can)
  Ground coriander 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Dairy sour cream 1 Cup (16 tbs)
  Finely chopped cooked chicken 2 Cup (32 tbs)
  Cream cheese 3 Ounce, softened (1 Package)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Cooking oil 4 Tablespoon
  Flour tortillas 12 (Or Frozen Tortillas, Thawed)
  Shredded monterey jack cheese 1 Cup (16 tbs)

Place tomatoes, chili peppers, coriander, and salt in blender container.
Cover; blend till smooth.
Add sour cream; cover and blend just till smooth.
Set aside.
Mix chicken, cream cheese, onion, and 3/4 teaspoon salt.
In skillet heat small amount cooking oil.
Dip tortillas, one at a time, into hot oil; fry just till limp, a few seconds per side.
Spread chicken mixture on tortillas; roll up.
Place, seam side down, in 12x7 1/2 x 2-inch baking dish.
Pour tomato mixture atop.
Cover with foil; bake at 350° about 30 minutes.
Remove foil; sprinkle with cheese.
Return to oven till cheese melts.

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