Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 16-ounce container light 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 cups packed grated sharp cheddar cheese (about 8 ounces); 8 8-inch-diameter flour tortillas; 1 8-ounce package light cream cheese, cut lengthwise into 8 strips; 1 1/2 16-ounce bottles mild picante sauce or salsa; Additional chopped fresh cilantro (optional)

11 ingredients

16 steps

Ingredients

1 16-ounce container light 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 cups packed grated sharp cheddar cheese (about 8 ounces)
8 8-inch-diameter flour tortillas
1 8-ounce package light cream cheese, cut lengthwise into 8 strips
1 1/2 16-ounce bottles mild picante sauce or salsa
Additional chopped fresh cilantro (optional)

Directions

1

Butter 13x9x2-inch glass baking dish.
2

Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl.
3

Mix in chicken and 1 cup cheddar cheese.
4

Season filling to taste with salt and pepper.
5

Spoon generous 1/2 cup filling down center of each tortilla.
6

Top filling with cream cheese strip.
7

Roll up each tortilla, enclosing filling.
8

Arrange enchiladas seam side down in prepared dish.
9

(Can be made 3 hours ahead.
10

Cover and chill.)
11

Preheat oven to 350F.
12

Pour picante sauce over enchiladas.
13

Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes.
14

Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.
15

Top with remaining sour cream.
16

Garnish with cilantro, if desired.