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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from South Carolina Office of Rural Health 20th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups chopped cooked chicken
2 cups of shredded Monterey Jack cheese or queso fresco
½ cup sour cream
1 (4.5 ounce) can chopped green chilies
1/3 cup chopped fresh cilantro
½ teaspoon ground cumin
8 (8 inch) flour tortillas
1 (10 ounce) can enchilada sauce
Directions:
Directions:
Directions: stir together first 6 ingredients. Spread chicken mixture evenly over tortilla, and roll up. Place each tortilla, seam side down, in a slightly greased 13 x 9 inch baking dish. Top with enchilada sauce and additional cheese, if desired. Bake 350 degrees for 35 minutes or until golden brown. Serve with additional toppings of your choice. Toppings: sour cream, fresh salsa (see recipe below), avocado slices, lime wedges. Fresh Salsa: 1 medium to large onion, ½ bundle of cilantro, 4-5 freshly squeezed lemons, good portion of salt, and 8-10 Roma tomatoes.

 

 

 

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