Yield: 8 servings
|1||16-oz container light sour cream|
|1 can||(7-oz) diced green chilies|
|4 larges||Green onions, chopped|
|½ cup||Chopped fresh cilantro|
|1½ teaspoon||Ground cumin|
|2 cups||Diced cooked chicken|
|2 cups||Packed grated sharp cheddar cheese (about 8 oz)|
|8||8-inch-diameter flour tortillas|
|1 pack||(8-oz) light cream cheese, cut lengthwise into 8 strips|
|1½||16-oz bottles mild picante sauce or salsa|
|Additional chopped fresh cilantro (opt.)|
Butter 13x9x2-inch glass baking dish. Mix 1¾ C sour cream, chilies, green onions, ½ C cilantro and cumin in large bowl. Mix in chicken and 1 C cheddar cheese. Season filling to taste with salt and pepper.
Spoon generous ½ C 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. (Can be made 3 hours ahead. Cover and chill.) Preheat oven to 350'F. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 C cheddar cheese and bake until cheese melts, about 5 minutes.
Top with remaining sour cream. Garnish with cilantro, if desired.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>