Chicken Enchiladas

14 ingredients
9 steps

Ingredients

  • 2 (12 1/2 ounce) cans chicken breasts
  • 2 large green onions, chopped
  • 14 teaspoon cumin
  • 12 teaspoon dried cilantro
  • 12 cup chicken broth
  • 14 cup salsa
  • 14 teaspoon jalapeno pepper, finely diced
  • 14 cup sour cream
  • 8 -10 fajita-size flour tortillas
  • 14 cup chicken broth
  • 34 cup sour cream
  • 12 cup monterey jack cheese, shredded
  • 14 teaspoon jalapeno pepper, finely diced
  • 18 teaspoon dried cilantro

Directions

  1. 1
    Combine first 7 ingredients in a skillet over medium heat for 15 minutes.
  2. 2
    Remove from heat and mix in sour cream.
  3. 3
    Fill each tortilla with 1/4 c meat mixture and roll up tightly.
  4. 4
    Place tortillas in a 13 x 9 pan coated with cooking spray.
  5. 5
    Cover pan with foil and bake at 350 degrees for 15 minutes.
  6. 6
    Meanwhile, make sauce by combining last five ingredients in a sauce pan.
  7. 7
    Place over low heat until bubbly, stir frequently.
  8. 8
    Remove foil from pan and top with sauce.
  9. 9
    Bake additional 10-15 minutes.

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