Prep 20 mins
Cook 10 mins
Promise you'll like 'em! My mom found this recipe in a newspaper many years ago. It has been a favorite of mine all my life. It's simple, tasty, and makes great leftovers. You can add or subtract any of the ingredients to suit your taste. You might want to make a little extra, the filling makes a great dip and you may not be able to keep your fingers out of it! (prep time doesn't include cooking chicken).
- 1 1⁄2 cups shredded cooked chicken or 1 1⁄2 cups turkey
- 1 cup picante sauce
- 3 ounces cream cheese, cubed
- 1⁄2 cup sliced green onion
- 3⁄4 teaspoon ground cumin
- 1⁄4 teaspoon crushed oregano leaves (optional)
- 1 1⁄2 cups shredded monterey jack cheese or 1 1⁄2 cups colby or 1 1⁄2 cups mild cheddar cheese
- 8 flour tortillas
- shredded lettuce (optional)
- radish, slices (optional)
- ripe sliced ripe olives (optional)
- Combine first six ingredients in skillet.
- Warm over low heat until cream cheese is melted, stirring occasionally.
- Stir in 1/2 cup of the shredded cheese and melt.
- Spoon small amount (about 1/3 cup) down center of each tortilla; roll up and place seam-side down in lightly greased 12 x 7 inches.
- baking dish.
- Spoon remaining picante sauce over enchiladas, cover with remaining cheese.
- Bake at 350°F for about 15 minutes or until heated through.
- Garnish with lettuce, radishes, and olives if desired.
These enchiladas had good flavor and texture. They are easy and pretty quick to make. I used whole wheat tortillas and made extra sauce, which is very tasty. My family liked them, we will have them again for sure!