Chicken Enchiladas Recipe
Ingredients:
1 (16 oz.) can tomatoes1 (4 oz.) can green chili peppers
1/2 tsp. coriander seed
1/2 tsp. salt
1 c. sour cream
2 c. finely chopped chicken
1 (3 oz.) pkg. cream cheese, softened
1/4 c. finely chopped onion
3/4 tsp. salt
2 tbsp. cooking oil
12 (6 inch) corn tortillas
1 c. shredded Monterey Jack or cheddar cheese (4 oz.)
Cooking Directions:
Place undrained tomatoes, chili peppers, coriander, and 1/2 teaspoon salt in blender. Cover; blend until mixture is smooth. Add sour cream and blend until just combined. Set aside. Combine chicken, 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 until limp. Drain on paper toweling. Spoon chicken mixture on tortillas; roll up. Place seams side down in baking dish. Pour tomato mixture on top. Cover with foil; bake at 350 degrees for 30 minutes. Remove foil; top with cheese. Return to oven until cheese melts. Serves 4-6.Other Recipes you might like:
Chili Chicken, Enchiladas, Honey Walnut Tart, Enchilada Casserole, Sanne's Hot Mexican Lasagne, Boston Brown Bread
