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Home -> Enchiladas Recipe -> Creamy Chicken Enchilada
Creamy Chicken Enchilada
Creamy chicken enchiladas are among my favorite Mexican foods. Here we highlight a delicious recipe!
- 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 teaspoons ground cumin
- 2 cups diced cooked chicken
- 2 cups packed grated sharp cheddar cheese (about 8 ounces)
- 8 8-inch-diameter flour tortillas
- 1 8-ounce package light cream cheese, cut lengthwise into 8 strips
- 1 1/2 16-ounce bottles mild picante sauce or salsa
Grease glass baking dish by rubbing butter or olive oil on the inside of it. Mix 1 3/4 cups of the sour cream, chilies, green onions, half a cup of the cilantro and cumin in a big bowl. Mix in the chicken and 1 cup of the cheese. Season the filling to taste with salt and pepper.
Spoon a generous half a cup of filling down center of each tortilla. Top the filling with a strip of cream cheese. Roll up each tortilla, enclosing filling. Arrange your creamy chicken enchiladas seam side down in prepared dish. (These can be made 3 hours ahead, just cover and chill in the fridge!)
Preheat oven to 350°F. Pour the picante sauce over enchiladas. Cover the dish with foil and bake until the sauce bubbles and the enchiladas are heated through, about 45 minutes. Uncover and sprinkle them with the remaining cup of cheddar cheese and bake until cheese melts, about 5 minutes.
Top with remaining sour cream. Garnish with cilantro, if desired. These creamy enchiladas will be a hit at your next meal!
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