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    Cheesy Chicken Enchiladas

    Recipe Link: http://www.dcwnet.org/june_recipes.html#LaVyrle

    List of Ingredients




    Cheesy Chicken Enchiladas
    Timm’s Hill Bed & Breakfast, Ogema, WI

    Yield: 6 servings

    Ingredients:
    1 can (14-1/2 oz.) diced tomatoes with juice
    1 can (4 oz.) chopped green chiles
    1-1/4 tsp. salt, divided
    1/2 tsp. ground coriander (optional)
    1 cup sour cream
    2-1/2 cups chopped cooked chicken breast*
    1 pkg. (3 oz.) cream cheese, room temperature
    1/4 cup finely diced onion
    10 flour tortillas (6 to 7-inch diameter)
    1 cup shredded Wisconsin Monterey Jack cheese
    Fresh minced cilantro or parsley (optional garnish)
    Cooking spray (to prepare pan)

    Recipe



    Place tomatoes with juice, chiles, 1/2 teaspoon salt, coriander and sour cream in blender. Cover; blend until smooth, about 30 seconds. Set aside.

    Combine chicken, cream cheese, onion and remaining 3/4 teaspoon salt in mixing bowl; set aside.

    Heat tortillas in a stack in microwave for 45 seconds on 100% to soften. Place 1/4 cup of chicken filling on each tortilla and roll up. Place filled tortillas, seam side down, in sprayed 13 x 9 x 2-inch glass baking pan, making two rows of 5 tortillas each.

    Pour blended tomato mixture over tortillas. Cover pan with foil. Bake in a 350 degree oven for about 40 minutes. Remove foil; sprinkle with cheese and cilantro. Return to oven until cheese melts, about 5-7 minutes. Serve immediately.
    *1-1/4 pounds of uncooked chicken breast will yield approximately 2-1/2 cups cooked chicken.
 

 

 

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