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Angelique's Green Chicken Enchiladas Recipe

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This recipe for Angelique's Green Chicken Enchiladas, by , is from Angelique's Family 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!

Angelique Yeley


3 c Shredded Cooked Chicken
1 c Reduced-Fat Sour Cream
1 c Fresh Cilantro, chopped
1 Red Bell Pepper, chopped (optional)
1 can (4.5oz) Chopped Green Chiles
1 c Shredded Cheddar or Jack Cheese (4 oz)
1½ tsp Minced Garlic
1 tsp Ground Cumin
1 pkg 6-inch Flour Tortillas (10 oz)
16 oz jar of Green Salsa
½ c Water

Preheat oven to 350ºF. Grease 9x13 inch baking dish.

In a bowl, mix shredded chicken, half the sour cream, half the cilantro, red pepper, chiles, ¼ cup cheese, garlic, and cumin.

Warm tortillas as directed on package.

Meanwhile, purée green salsa, water, and remaining ½ cup each of sour cream and cilantro in a blender or food processor. Spread one (1) cup over bottom of prepared dish.

Spoon ⅓ cup chicken mixture down center of each tortilla. Roll up and place seam side down, crosswise in two (2) rows on sauce in baking dish. Can cover and refrigerate, along with remaining sauce and cheese, up to two (2) days.

To serve: Heat oven to 350ºF. Pour remaining sauce over tortillas; bake uncovered 35 minutes. Sprinkle with remaining cheese and back 15 minutes longer, or until bubbly. If desired, broil 2-3 minutes to brown top.




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