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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from E-LAB-ORATE 5th Ed., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16 oz) can tomatoes
1 (4 oz) can green chili peppers, drained
½ teaspoon ground coriander
½ teaspoon salt
1 cup sour cream
2 cups cooked chicken, chopped
¼ cup finely chopped onion
12 flour tortillas
1 cup shredded Monterey Jack cheese
Directions:
Directions:
Place tomatoes, chili peppers, salt and coriander in blender. Cover and blend until smooth. Set aside. In a skillet, hear small amount of cooking oil. Dip tortilla into hot oil. Fry until just limp, a few seconds per side. Drain. Mix chicken, cream cheese, onion and salt. Spread chicken mixture on tortillas and roll up. Place seam side down in 9 x 13 inch baking dish. Pour tomato mixture on top. Cover with foil. Bake at 350 degrees about 30 minutes. Remove foil, sprinkle with cheese. Return to oven until cheese melts.

 

 

 

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