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Categories:
sour cream light cream cheese green chilies green onions fresh cilantro ground cumin chicken Cheddar cheese flour tortillas enchilada sauce fresh cilantro
Viewed: 39 - Published at: 2 years agoIngredients
- 1 (16 ounce) container light sour cream
- 1 (8 ounce) package light cream cheese, softened
- 1 (7 ounce) can diced green chilies
- 4 large green onions, chopped
- 1/2 cup chopped fresh cilantro
- 1 1/2 teaspoons ground cumin
- 2 cups diced cooked chicken
- 2 cups packed grated sharp cheddar cheese (about 8 ounces)
- 8 8-inch flour tortillas
- enchilada sauce (your recipe or mine Enchilada Sauce Enchilada Sauce or prepared canned sauce)
- additional chopped fresh cilantro (optional)
Method
- Pour 1/2 cup enchilada sauce into 13x9x2-inch glass baking dish.
- Mix 1 3/4 cups sour cream, softened cream cheese, 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.
- Roll up each tortilla, enclosing filling.
- Arrange enchiladas seam side down in prepared dish.
- (This can be prepared ahead, covered and chilled.) Preheat oven to 350°F.
- Pour enchilada 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.
- If desired, top with remaining sour cream and garnish with cilantro, if desired.
