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)

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