Prep 15 mins
Cook 50 mins
These are the ultimate in delicious.
- 1 (16 ounce) container light sour cream
- 1 (8 ounce) package light cream cheese, softened
- 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 flour tortillas
- enchilada sauce (your recipe or mine Enchilada Sauce Enchilada Sauce or prepared canned sauce)
- additional chopped fresh cilantro (optional)
- Pour 1/2 cup enchilada sauce into 13x9x2-inch glass baking dish.
- Mix 1 3/4 cups sour cream, softened cream cheese, 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.
- Roll up each tortilla, enclosing filling.
- Arrange enchiladas seam side down in prepared dish.
- (This can be prepared ahead, covered and chilled.) Preheat oven to 350°F.
- Pour enchilada 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.
- If desired, top with remaining sour cream and garnish with cilantro, if desired.
My husband preferred this recipe more than I did, but it was good. I followed the directions exactly using canned enchilada sauce. I didn't find the filling too gooey. The left overs were placed in single serving plastic containers for lunches. We did find you have to let the enchiladas thaw before reheating or the edges dry out. I also place a couple of uncooked enchiladas without sauce in a zip top bag and froze. I took them out and thawed overnight when I wanted to make a quick single serving dinner. I pour sauce over at that time and baked as directed.
This was an ooey, gooey mess! I started getting apprehensive when the filling ingredients, once combined, were soupy. I only used a 4 oz. can of diced green chilies, undrained, since the recipe didn't specify. Maybe this, combined with "light" sour cream and "light" cream cheese wasn't a good move as the lighter dairy products are a different consistency than regular. It was hard to roll that goop into a flour tortilla! I used canned enchilada sauce, which I think is runnier than most home-made sauces. I let the dish sit about 10-15 minutes before serving, but the enchilada still blobbed off the spatula all over the plate. I will say, to Kimke's credit, that the taste was very good despite the trainwreck it caused transferring it from the baking dish to a plate. Next time I would drain the chilies well, use regular sour cream and cream cheese, use corn tortillas and use home-made enchilada sauce.
This is a wonderful dish! The name really says it all. Very easy to put together and worth every minute of the bake time! Can't wait to make these again. Thanks for the great recipe :)