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.


  • 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


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.


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.


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.