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Chicken Enchiladas

Mexican.Chef's picture
  Canned tomatoes 16 Ounce (1 Can)
  Canned green chili peppers 4 Ounce, rinsed and seeded (1 Can)
  Coriander seed 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Dairy sour cream 1 Cup (16 tbs)
  Finely chopped cooked chicken/Turkey 2 Cup (32 tbs)
  Cream cheese 3 Ounce, softened (1 Package)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Salt 3⁄4 Teaspoon
  Cooking oil 2 Tablespoon
  6 inch tortillas 12
  Shredded monterey jack cheese 1 Cup (16 tbs)

Place undrained tomatoes, chili peppers, coriander seed, and the 1/2 teaspoon salt in blender container.
Cover; blend till mixture is smooth.
Add sour cream; cover and blend just till combined.
Set aside.
Combine chicken or turkey, cream cheese, onion, and 3/4 teaspoon salt.
In skillet heat cooking oil.
Dip tortillas, one at a time, into hot oil for 10 seconds or just till limp.
Drain on paper toweling.
Spoon chicken mixture on tortillas; roll up.
Place seam side down in 12x7 1/2 x2-inch baking dish.
Pour tomato mixture atop.
Cover with foil; bake in 350° oven about 30 minutes or till heated through.
Remove foil; sprinkle with shredded cheese.
Return to oven till cheese melts.

Recipe Summary

Main Dish

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