| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Chicken, Mexican |
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Cream cheese; softened |
| 1/4 |
c |
Sour cream |
| 2 |
c |
Prepared salsa |
| 2 |
c |
Grated Cheddar or Monterey Jack cheese |
| 2 |
c |
Shredded cooked chicken |
| 1 |
c |
Frozen corn kernels; thawed |
| 1/2 |
ts |
Cumin |
| 1/4 |
ts |
Dried oregano |
| 1/4 |
ts |
Cayenne |
|
|
Salt and pepper |
| 4 |
|
Scallions; thinly sliced |
| 12 |
|
Soft round 6 to 8-inch flour or corn; (12 to 14) |
|
|
Tortillas |
INSTRUCTIONS
Preheat oven to 325 degrees F.
In a medium bowl cream together the cream cheese and the sour cream. Stir
in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second
bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and
1/2 of the scallions. Add the chicken mixture to the cheese mixture and
stir to combine.
In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about
a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the
baking dish with the seam side down. Repeat process for remaining
tortillas. Pour remaining salsa over enchiladas, spreading to coat all of
them. Sprinkle remaining grated cheese over the top. Enchiladas may be
prepared up to this point 12 hours in advance. Transfer to preheated oven
and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be
reheated, covered with aluminum foil, before service. Sprinkle with the
remaining scallions and serve warm.
Yield: 6 to 7 servings as an entree, 12 to 14 servings as a side dish
Recipe by: COOKING LIVE SHOW #CL8827
Posted to recipelu-digest Volume 01 Number 549 by RecipeLu
<recipelu@geocities.com> on Jan 18, 1998
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