| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Container light sour cream; (16-ounce) |
| 1 |
cn |
Diced green chilies; (7-ounce) |
| 4 |
lg |
Green onions; chopped |
| 1/2 |
c |
Chopped fresh cilantro |
| 1 1/2 |
ts |
Ground cumin |
| 2 |
c |
Diced cooked chicken |
| 2 |
c |
Packed grated sharp cheddar cheese; (about 8 ounces) |
| 8 |
|
Flour tortillas; (8-inch-diameter) |
| 1 |
pk |
Light cream cheese; cut lengthwise into |
|
|
; 8 strips (8-ounce) |
| 1 1/2 |
|
Bottles mild picante sauce or salsa; (16-ounce) |
|
|
Additional chopped fresh cilantro; (optional) |
INSTRUCTIONS
Butter 13x9x2-inch glass baking dish. Mix 1 3/4 cups sour cream,
chilies, green onions, 1/2 cup cilantro and cumin in large bowl. Mix
in chicken and 1 cup cheddar cheese. Season filling to taste with
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 45
minutes. Uncover, sprinkle with remaining 1 cup cheddar cheese and
bake until cheese melts, about 5 minutes.
Top with remaining sour cream. Garnish with cilantro, if desired.
Serves 8.
Bon Appetit September 1994
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