- January 12, 2009 at 5:27 pm #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
- January 12, 2009 at 5:58 pm #409512
Hahahahaha, are you in my kitchen JoAnn?? I am making this for dinner tonight. 🙂
- January 12, 2009 at 6:09 pm #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!
- January 12, 2009 at 6:11 pm #409516
Already have the beans thawing! I am on a mexican taste for the day 🙂
- January 12, 2009 at 7:22 pm #409525
I love enchiladas! YUMMY!!! 🙂
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