Chicken Enchiladas

10 ingredients
3 steps

Ingredients

  • 1 (16 ounce) container sour cream
  • 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 1/2 cups packed grated sharp cheddar cheese
  • 8 8-inch flour tortillas
  • 1 (8 ounce) package cream cheese, cut lengthwise into 8 strips
  • 1 (24 ounce) bottle mild picante sauce or (24 ounce) bottle salsa

Directions

  1. 1
    Butter 13 x 9 glass baking dish; mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl; mix in chicken and 1 cup cheddar cheese; season filling to taste.
  2. 2
    Spoon generous 1/2 cup 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.
  3. 3
    Preheat oven to 350F; pour picante sauce over enchiladas; cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes; uncover, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese melts, about 5 minutes; top with remaining sour cream.

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