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    • #269318


      1 (16 oz) can tomatoes
      1 (4 oz) can green chile peppers, rinsed and drained
      1/2 tsp coriander seed
      1/2 tsp salt
      1 cup sour cream
      2 cups finely chopped cooked chicken or turkey
      1 (3 oz) package cream cheese, softened
      1/4 cup finely chopped onion
      3/4 tsp salt
      2 Tbs cooking oil
      12 6-inch corn tortillas
      1 cup shredded Monterey Jack cheese (4 oz)

      Place undrained tomatoes, chile peppers, coriander seed, and the 1/2 tsp salt in blender container. Cover; blend till mixture is smooth.

      Add sour cream; cover and blend just till combined. Set aside. Combine chicken or turkey, cream cheese, onion and 3/4 tsp salt.

      In skillet heat cooking oil. Dip tortillas, one at a time, into hot oil for 10 seconds or just till limp. Drain on paper toweling.

      Spoon chicken mixture on tortillas; roll up. Place seam side down in 12 by 7 1/2 by 2 inch baking dish. Pour tomato mixture over rolled tortillas.

      Cover with foil; bake in 350° oven about 30 minutes or until heated through. Remove foil; sprinkle with shredded cheese. Return to oven till cheese melts

    • #409512

      Hahahahaha, are you in my kitchen JoAnn?? I am making this for dinner tonight. 🙂

    • #409515

      Yeah, make up some refried beans to go with the enchiladas and Mexican rice! If we hadn’t had Mexican yesterday I’d be doing the same thing!

    • #409516

      Already have the beans thawing! I am on a mexican taste for the day 🙂

    • #409525

      I love enchiladas! YUMMY!!! 🙂

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