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Directions: 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.
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.)
Preheat oven to 350F. 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.
Top with remaining sour cream. Garnish with cilantro, if desired.
| Ingredients:
1 16 oz light sour cream
1 7 oz can diced green chiles
4 Cup(s) green onions; chopped
8 Tablespoon(s) fresh cilantro leaves; chopped
1 1/2 Teaspoon(s) cumin
2 Cup(s) chicken breast; cooked, shredded
2 Cup(s) sharp cheddar cheese; grated
8 8 inch flour tortilla
1 8 oz packages light cream cheese; cut into 8 strips
1 1/2 16 oz bottles mild picante sauce or salsa |
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