Chicken Enchiladas Recipe
Ingredients
| Tomatoes | 1 16 Ounce | |
| 1 4-ounce can green chili peppers, drained and seeded | ||
| Ground coriander | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Cooked chicken | 2 Cup (16 tbs), finely chopped | |
| Package cream cheese | 1 3 Ounce, softened | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Cooking oil | ||
| 12 Flour Tortillas or frozen tortillas, thawed | ||
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
Directions
Place tomatoes, chili peppers, coriander, and salt in blender container.
Cover; blend till smooth.
Add sour cream; cover and blend just till smooth.
Set aside.
Mix chicken, cream cheese, onion, and 3/4 teaspoon salt.
In skillet heat small amount cooking oil.
Dip tortillas, one at a time, into hot oil; fry just till limp, a few seconds per side.
Drain.
Spread chicken mixture on tortillas; roll up.
Place, seam side down, in 12x7 1/2 x 2-inch baking dish.
Pour tomato mixture atop.
Cover with foil; bake at 350° about 30 minutes.
Remove foil; sprinkle with cheese.
Return to oven till cheese melts.
Cover; blend till smooth.
Add sour cream; cover and blend just till smooth.
Set aside.
Mix chicken, cream cheese, onion, and 3/4 teaspoon salt.
In skillet heat small amount cooking oil.
Dip tortillas, one at a time, into hot oil; fry just till limp, a few seconds per side.
Drain.
Spread chicken mixture on tortillas; roll up.
Place, seam side down, in 12x7 1/2 x 2-inch baking dish.
Pour tomato mixture atop.
Cover with foil; bake at 350° about 30 minutes.
Remove foil; sprinkle with cheese.
Return to oven till cheese melts.
Chef
