Chicken Enchiladas

Yield: 8 Servings
I made this for Andrew, Miranda and Andi and despite their concerns that it was going to be "too hot", none were left over at the end of it.

Ingredients

  • 1 16-ounce container light sour cream
  • 1 7-ounce can diced green chilies
  • 4 large green onions, chopped
  • 1/2 cup chopped fresh cilantro
  • 1 1/2 tsp ground cumin
  • 2 cup cooked chicken, diced
  • 2 packed cups sharp cheddar cheese
  • 8 8-inch-diameter flour tortillas
  • 1 8-ounce package light cream cheese, cut lengthwise into 8 strips
  • 24 oz picante sauce or mild salsa
  • salsa
  • additional cilantro for garnish

Preparation

In a large bowl mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin. Add chicken and 1 cup cheddar cheese. Season filling to taste with salt and pepper.

Butter a 13x9x2-inch glass baking dish in preparation for assembly.

ASSEMBLY:

Spoon generous 1/2 cup filling down center of each tortilla and top filling with strip of cream cheese . Roll up each tortilla and arrange enchiladas in dish seam down. Can be prepared 3 hours in advance. Cover and chill.

COOKING:

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 and garnish with cilantro.