Sour cream chicken enchiladas 2
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Chicken, steamed and deboned |
| ½ | cup | Onion, finely chopped |
| 8 | ounces | Cream cheese |
| 24 | Corn tortillas | |
| Canola oil for frying | ||
| 8 | ounces | Sour cream (or 12 oz) |
| 1 | can | Green chilies, drained |
| 2 | teaspoons | Coriander, ground |
| 1 | can | Stewed tomatoes (8 or 12 oz) |
| (can half drained) | ||
| 1 | teaspoon | Garlic powder |
| 1 | cup | Monterey Jack cheese, shredded |
| Jalapeno peppers, sliced | ||
Directions
INGREDIENTS
DIRECTIONS
Mash first three ingredients until pasty. Refrigerate. Fry each tortilla in Canola oil for a few seconds on each side. Add oil as needed. Drain on paper towels. In blender, combine next 5 ingredients. Refrigerate. Fill each tortilla with a couple tablespoons of the chicken mixture. Place seam-down in an oblong glass dish. Repeat until all the chicken mixture is gone (may need more or less tortillas). Pour blended mixture over all. Top with 1 cup or more of shredded Monterey Jack cheese. Sprinkle with paprika and sliced jalape¤o peppers (optional). Bake at 350ø about 30 minutes.
Makes approx. 24 tortillas.
Submitted By BILL COX On 02-08-95 (2203)