Chicken Enchiladas
Chicken Enchiladas is an moderately easy Mexican dinner you can prepare in about 2 hours 20 minutes. Made with (16 oz.) can tomatoes, (4 oz.) can green chili peppers, rinsed and seeded, . coriander seed, c. sour cream and c. finely chopped cooked chicken, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Place undrained tomatoes, chili peppers, coriander seed and 1/2 teaspoon salt in a blender.
Cover; blend until mixture is smooth.
Add sour cream.
Cover and blend just until combined; set aside.
Combine chicken, cream cheese, onion and 3/4 teaspoon salt; set aside.
In a skillet, heat oil.
Dip tortillas, one at a time, into hot oil for 10 seconds or until just limp.
Drain on paper toweling.
Spoon chicken mixture on tortillas; roll up. Place, seam side down, in a 12 x 7 1/2 x 2-inch baking dish.
Pour tomato mixture atop.
Cover with foil.
Bake at 350Β° for 30 minutes, or until heated through.
Remove foil; sprinkle with shredded cheese.
Return to oven; heat until cheese melts.
Makes 6 servings.
π· Perfect Pairings
Complete your meal with these
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