Chicken Enchiladas Recipe
Ingredients:
1/3 c. half & half6 oz. pkg. cream cheese, softened
2 c. shredded cooked chicken breasts
3/4 c. chopped onion
1/2 tsp. salt
1 sm. can mild green chilies
12 8" corn tortillas
3/4 c. shredded Cheddar cheese
3/4 c. shredded Monterey Jack cheese
3 (8 oz.) cans tomato sauce
3 tsp. ground cumin
3 tsp. chili powder
1 1/2 tsp. ground coriander
1 1/2 tsp. ground black pepper
Salt to taste
Cooking Directions:
Beat together half & half and cream cheese until smooth and fluffy. Add chicken, onion and salt to cheese mixture and blend well. Soften tortillas in a buttered dish in microwave. Spoon thin layer of sauce in 9 x 13 inch dish. Spread each tortilla with thin layer of sauce. Place 1/4 of the chicken mixture down center of each tortilla. Roll tortillas and place seam side down in dish. Spoon sauce to taste over tortillas. Cover with foil and bake in preheated oven at 350 degrees for 30 minutes or until hot.Remove foil and sprinkle with cheddar and Jack cheeses. Bake chicken 5 minutes longer or until cheese melts. Serve with shredded lettuce, chopped tomatoes, ripe olives, sour cream and remaining sauce.
ENCHILADA SAUCE:
3 (8 oz.) cans tomato sauce3 tsp. ground cumin3 tsp. chili powder1 1/2 tsp. ground coriander1 1/2 tsp. ground black pepperSalt to taste
Other Recipes you might like:
Enchilada Casserole, Layered Casserole, "zesty Zucchini Boats", Enchilada Casserole, Never Fail Pecan Pie, Light Fruit Cake
