"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa English
Added: Monday, February 4, 2008


1 10-oz can tomatoes and green chilies, or just good salsa
1 c sour cream
1/2 t salt
1/2 t ground coriander
1 3-oz pkg cream cheese
3/4 t salt
2 c finely chopped, cooked chicken
1/4 c finely chopped green onion
cooking oil
12 corn tortillas
1 c shredded monterey jack or cheddar cheese

Reserve 1/4 c of the tomatoes and chilies. In blender combine remaining tomatoes and green chilies, sour cream, 1/4 t salt and coriander. Cover and blend til smooth. Set aside.

Combine reserved tomatoes and green chilies, cream cheese and 3/4 t salt. Stir in the chicken and onion.

In skillet heat a small amount of cooking oil. Dip tortillas, one at a time into the hot oil. Fry until just limp, 5 seconds per side. Drain well on paper towels. (I have even just warmed on skillet sprayed with PAM. Spread cream cheese/chicken mixture on tortillas and roll. Place seam side down in 12X7X2" baking dish. Cover with foil. Bake at 350 for 30 minutes. Heat sour cream mixture til hot. Pour over tortillas and sprinkle with cheese. Return to oven to melt cheese, 2-3 minutes.




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