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    Enchiladas Extraordinaire


    Source of Recipe


    Pampered Chef

    List of Ingredients




    2 Tbsp. fresh cilantro, snipped (I used 1 tsp. dry)
    4 cups shredded cooked chicken or turkey
    1 can cream of chicken soup
    1 8-oz. pkg. shredded Mexican-style cheese blend
    1 cup sour cream
    1 4-oz. can chopped green chilies, undrained
    1 1/8 tsp. chili powder
    1/2 tsp. ground cumin
    11 6" corn tortillas
    Vegetable oil spray

    Recipe



    Preheat oven to 350 degrees.

    In a large bowl, combine cilantro, chicken, soup, 1 1/2 cups of the cheese, sour cream, chilies, 1 tsp. of the chili powder, and cumin; mix well.

    Place 4 tortillas on bottom of 9" square casserole, overlapping in the middle. Spoon half of the chicken mixture over the tortillas; spread evenly in dish. Repeat for the second layer. Top with remaining cheese.

    Stack remaining 3 tortillas and cut into 16 thin triangles using a pizza cutter. Sprinkle these over the casserole. Spray tortilla triangles with oil.

    Sprinkle with remaining chili powder.

    Bake 30-35 minutes or until thoroughly heated and bubbly.
 

 

 

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