Cheesy Chicken Enchiladas
A tasty, Mexican meal.
Place the undrained tomatoes, chili peppers, coriander seed, and the 1/2 teaspoon of salt in a blender container. Cover and blend till the mixture is smooth. Add sour cream, then cover and blend just till combined. Set aside.
Combine chicken or turkey, cream cheese, onion, and 3/4 teaspoon 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 towel. Spoon chicken mixture on tortillas; roll up.
Place seam side down in 12 x 7 1/2 x 2-inch baking dish. Pour tomato mixture atop.
Cover with foil; bake in a 350-degree oven about 30 minutes or till heated through.
Remove foil; sprinkle with shredded cheese. Return to oven until cheese melts. Serve with rice and beans for a great meal!
Ingredients
Directions
Place the undrained tomatoes, chili peppers, coriander seed, and the 1/2 teaspoon of salt in a blender container. Cover and blend till the mixture is smooth. Add sour cream, then cover and blend just till combined. Set aside.
Combine chicken or turkey, cream cheese, onion, and 3/4 teaspoon 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 towel. Spoon chicken mixture on tortillas; roll up.
Place seam side down in 12 x 7 1/2 x 2-inch baking dish. Pour tomato mixture atop.
Cover with foil; bake in a 350-degree oven about 30 minutes or till heated through.
Remove foil; sprinkle with shredded cheese. Return to oven until cheese melts. Serve with rice and beans for a great meal!
