Enchiladas de pollo (chicken enchiladas)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (16-ounce) tomatoes |
| 1 | can | (4-ounce) green chili peppers, rinsed and seeded |
| ½ | teaspoon | Coriander seed |
| ½ | teaspoon | Salt |
| 1 | cup | Dairy sour cream |
| 2 | cups | Finely chopped cooked chicken or turkey |
| 1 | pack | (3-ounce) cream cheese, softened |
| ¼ | cup | Finely chopped onion |
| ¾ | teaspoon | Salt |
| 2 | tablespoons | Cooking oil |
| 12 | 6-inch tortillas | |
| 1 | cup | Shredded omterey jack cheese (4 ounces) |
Directions
from Better Homes & Gardens Mexican Cookbook Place undrained tomatoes, chili peppers, coriander seed, and the ½ teaspoon salt in blender container. Cover; blend till mixture is smooth.
Add sour cream; cover and blend just till combined. Set aside.
Combine chicken or turkey, cream cheese, onion, and ¾ teaspoon salt. In skillet heat cooking oil. Dip tortillas, one at a time, into hot oil for 10 seconds or just till limp. Drain on paper toweling. Spoon chicken mixture on tortillas; roll up. Place seam side down in 12x7½ x2-inch baking dish. Pour tomato mixture atop. cover with foil; bake in 350 degree oven about 30 minutes or till heated through. Remove foil; sprinkle with shredded cheese. Return to oven till cheese melts. Makes 6 servings.
Posted to Bakery Shoppe Digest149 by Sandra Swinford <sswinfor@...> on Jul 7, 1997