You may also like
Categories:
sour cream green chilies green onions fresh cilantro ground cumin chili powder black pepper chicken Cheddar cheese flour tortillas light cream cheese bottlemild picante sauce fresh cilantro
Viewed: 71 - Published at: 2 years agoIngredients
- 1 (16 ounce) container light sour cream
- 1 (7 ounce) can diced green chilies
- 4 large green onions, chopped
- 12 cup chopped fresh cilantro
- 2 teaspoons ground cumin
- 2 teaspoons medium chili powder or 2 teaspoons cajun seasoning
- 1 teaspoon black pepper
- 2 cups diced cooked chicken
- 1 cup packed grated 2% cheddar cheese
- 8 (8 inch) flour tortillas
- 1 (8 ounce) package light cream cheese, cut lengthwise into 8 strips
- 1 (24 ounce) bottlemild picante sauce or 1 (24 ounce) bottle salsa
- additional chopped fresh cilantro (optional)
Method
- Lightly spray a 13x9x2-inch glass baking dish with butter flavored cooking spray.
- Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and spices in large bowl.
- Mix in chicken and 1/2 cup cheddar cheese.
- Season filling to taste with additional 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 35 minutes.
- Uncover, sprinkle with remaining 1/2 cup cheddar cheese and bake until cheese melts, about 5 minutes.
- Top with remaining sour cream.
- Garnish with cilantro, if desired.
