Chicken Enchiladas
I could have sworn I had already posted this recipe but in looking back on our blog I couldn’t find it…so I’m posting it again!
Chicken Enchiladas
1 3/4 c. Sour Cream
1/2 c. Green Onions, chopped
1/3 c. Cilantro, fresh, minced
1 T. Jalapeno Pepper, minced
1 tsp. Cumin, ground
1 T. Vegetable Oil
12 oz. Chicken Breasts, boneless, cut into 3×1″ strips
1 tsp. Garlic, minced
8 Flour Tortillas, 8″
1 c. Cheese, shredded
1 c. Salsa
1 Tomato, chopped
Preheat oven to 350. Spray a 13x9x3″ baking pan with cooking spray.
In a small bowl mix together the sour cream, green onion, cilantro, jalapeno pepper and cumin.
Heat veg. oil in skillet. Add chicken strips and garlic and saute for 4 minutes or until the juices run clear.
Divide the chicken strips among the 8 tortillas, placing them down the center. Top with the sour cream mixutre then roll them up and place them in the baking dish, seam side down.
Sprinkle with the cheese and cover with foil. Bake 30 minutes or until bubbly. Spoon salsa down the center and sprinkle with fresh chopped tomatoes.
Makes 8 servings.
Rebecca
Country Meadow Ltd.
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