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Epicurious

Chicken Enchiladas

4.1

(276)

Recipe information

  • Yield

    Serves 8

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)

Preparation

  1. Step 1

    Butter 13x9x2-inch 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 with salt and pepper.

    Step 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. (Can be made 3 hours ahead. Cover and chill.)

    Step 3

    Preheat oven to 350°F. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.

    Step 4

    Top with remaining sour cream. Garnish with cilantro, if desired.

TagsEnchiladaMexicanLatin AmericanSouthwesternAmericanSour CreamDairySpring OnionOnionRoot VegetableVegetableChickenPoultryCilantroHerbs & SpicesCheddarCheeseCream CheeseMainDinnerNut FreeSheet-Pan DinnersMake AheadEasyQuickOven BakeBon Appétit
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