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Chicken Enchiladas (Mexican) Recipe

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This recipe for Chicken Enchiladas (Mexican), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KM
Added: Thursday, March 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz. Can tomatoes
1 4oz can green chili peppers
tea ground coriander
tea salt
1 cup dairy sour cream
2 cups finely chopped cooked chicken
1 3oz. Pkg. Cream cheese
chopped onions
Cooking oil
12 flour tortillas
1 cup cheese shredded

Directions:
Directions:
Place tomatoes, chili peppers, coriander and salt in blender container. Cover; blend till smooth. Add sour cream; cover and blend just till smooth. Set aside. Mix chicken cream cheese, onion and tea spoon of salt. In skillet heat small amount of cooking oil. Dip tortillas, one at a time into hot oil; fry just till limp, a few seconds per side. Drain, spread chicken mixture on tortillas; roll up. Place, seam side down, in 12 x 7 x 2 inch baking dish. Pour tomatoes mixture atop. Cover with foil; bake at 350 about 30 minutes. Remove foil; sprinkle with cheese. Return to oven till cheese melts. Serves 6

 

 

 

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