Chicken Enchiladas

Chicken Enchiladas


Chicken Enchilada Recipe
How to make Chicken Enchiladas

1 16 ounce can of tomatoes

1 4-ounce can green chili pepper, drained and seeded

1/2 teaspoon ground coriander

1/4  teaspoon salt

1 cup dairy sour cream

2 cup finely chopped cooked chicken

1 3-ounce package cream,

1/4 cup finely chopped onion

Cooking oil

12 flour tortillas

1 cup shredded Monterey Jack Cheese cheese, softened


Place tomatoes, chili peppers, coriander. and salt in blender container.  Add sour cream; cover and blend  just till smooth.  Set aside.

Mix chicken, cream cheese, onion and 1/4  teaspoon salt

In skillet heat a small amount of cooking oil (olive) .  Dip tortillas, one at a time, into hot oil fry jus till limp, a few seconds per side.

Drain, Spread chicken, mixture on tortillas, roll up.  Place seam side down, in 12×7 1/2x 2 inch baking dish.  Pour tomato mixture atop.  Cover with foil,   bake at 350 degrees about 30 minutes.  Remove foil; sprinkle with cheese.  Return to oven till cheese melts.  Serves 6.

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