Sour Cream Chicken Enchiladas 2 Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
1 small: Chicken, steamed and deboned
2 tsp: Coriander, ground
1/2 cup: Onion, finely chopped
1 can: Stewed tomatoes, 8 or 12 oz
8 ounce: Cream cheese,
, can half drained
24: Corn tortillas,
1 tsp: Garlic powder,
Canola oil for frying,
1 cup: Monterey Jack cheese,
8 ounce: Sour cream, or 12 oz
-shredded,
1 can: Green chilies, drained
Jalapeno peppers, sliced
DIRECTIONS
Directions:
Mash first three ingredients until pasty. Refrigerate. Fry each
tortilla in Canola oil for a few seconds on each side. Add oil as
needed. Drain on paper towels. In blender, combine next 5
ingredients. Refrigerate. Fill each tortilla with a couple
tablespoons of the chicken mixture. Place seam-down in an oblong
glass dish. Repeat until all the chicken mixture is gone (may need
more or less tortillas). Pour blended mixture over all. Top with 1
cup or more of shredded Monterey Jack cheese. Sprinkle with paprika
and sliced jalape
o peppers (optional). Bake at 350
about 30 minutes.
Makes approx. 24 tortillas.
Submitted By BILL COX On 02-08-95 (2203)
Source from luhu.jp
tortilla in Canola oil for a few seconds on each side. Add oil as
needed. Drain on paper towels. In blender, combine next 5
ingredients. Refrigerate. Fill each tortilla with a couple
tablespoons of the chicken mixture. Place seam-down in an oblong
glass dish. Repeat until all the chicken mixture is gone (may need
more or less tortillas). Pour blended mixture over all. Top with 1
cup or more of shredded Monterey Jack cheese. Sprinkle with paprika
and sliced jalape
o peppers (optional). Bake at 350
about 30 minutes.
Makes approx. 24 tortillas.
Submitted By BILL COX On 02-08-95 (2203)
Source from luhu.jp