William Pollock's Eat Happy: Chicken Enchiladas

Yield:

8 Servings

Notes

I made this for Andrew, Miranda and Andi and despite their concerns that it was going to be "too hot", none were left over at the end of it.

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 tsp	ground cumin
2 cup	cooked chicken, diced
2 packed cups	sharp cheddar cheese
8	8-inch-diameter flour tortillas
1	8-ounce package light cream cheese, cut lengthwise into 8 strips
1 1/2	16-oz bottles mild picante sauce or
	salsa
	additional cilantro for garnish

Preparation

PREPARATION:
In a large bowl mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin. Add chicken and 1 cup cheddar cheese. Season filling to taste with salt and pepper.

Butter a 13x9x2-inch glass baking dish in preparation for assembly.

ASSEMBLY:
Spoon generous 1/2 cup filling down center of each tortilla and top filling with strip of cream cheese . Roll up each tortilla and arrange enchiladas in dish seam down. Can be prepared 3 hours in advance. Cover and chill.

COOKING:
Preheat oven to 350F. 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.

Top with remaining sour cream and garnish with cilantro.

Primary Category:

Main Dishes

Source:

Bon Appetit (via Epicurious), September 1995.