Chicken Enchiladas

Submitted by evelynathens

"Fast and tasty."

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Serves: 8

ingredients

• 453.59 g container sour cream
• 198.44 g can diced green chilies
• 4 large green onions, chopped
• 118.29 ml chopped fresh cilantro
• 7.39 ml ground cumin
• 473.18 ml diced cooked chicken
• 591.47 ml packed grated sharp cheddar cheese
• 8 8-inch flour tortillas
• 226.79 g package cream cheese, cut lengthwise into 8 strips
• 680.38 g bottle mild picante sauce or 680.38 g bottle salsa

directions

1. Butter 13 x 9 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.
2. 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.
3. 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 1/2 cups cheddar cheese and bake until cheese melts, about 5 minutes; top with remaining sour cream.

Reviews

[Juenessa]

These enchiladas our outstanding! In my opinion, the cilantro and cream cheese kicks it up a notch from ordinary to extra special. I added a can of rotel to the diced chicken mixture and also a little extra cheese. Thanks for a great recipe!

 

[CindiJ]

I have now made these several times and they are now a favorite. They are so good and so very easy to make. I do add 1 whole chopped onion (personal taste preferences). I have also made with corn tortillas with great success. Thanks so much Evelyn - you have another winner here!!

 

[Bayhill]

These were delicious!! They were easy to make and went together fairly quickly. I did increase the amount of chicken to 3 cups, because the two chicken breasts I used were pretty large. Also, I doubled the cumin in the filling to 3 tsp. and I added 1 tsp. each of salt and pepper. It just seemed to need some additional seasoning. I had enough filling to make 10 enchiladas instead of 8. I had to use 2 oz. more cream cheese to compensate for the 2 additional enchiladas. My family devoured these and gave them 2 BIG thumbs up. Thank you for sharing this recipe...it is definitely a keeper!!

 

[echo echo]

I exactly halved the recipe and baked the 4 enchiladas in an 8 x 8-inch pan instead of 13 x 9. Use low-fat cream cheese & sour cream & 2%-fat cheddar cheese to reduce the fat. These were very easy & wonderful!

 

[andyhoffer]

They were so awesome I made them two nights in a row. The only thing different I did was add some jalapeños