Made these the other night, little simpler version but still good. here is the full blown recipe that my bride likes to use
1-8 oz container light sour cream
1-7 oz can diced green chiles or jalapenos
4 large green onions, chopped
1/2 cup chopped fresh cilantro
1 tsp cumin seed
2 C diced cooked chicken
2 C packed grated sharp cheddar cheese (about 8 oz)
salt and pepper to taste
8-8″ flour tortillas
4 oz light cream cheese, cut lengthwise into 8 strips
1-16 oz bottle mild picante sauce or salsa
additional chopped fresh cilantro (optional)
Butter 13x9x2 inch glass baking dish. Mix 1 C sour cream, chilies, green onions, 1/2 C cilantro, cumin and cream cheese in large bowl. Mix in chicken and 1 C cheddar cheese. Season filling to taste with salt and pepper.
Spoon generous 1/2 C filling down center of eah tortilla. roll up each tortilla enclosing filling. Arrange enchiladas seam side down in prepared dish. (can be prepared 3 hours in advance. cover and chill)
Preheat oven to 350 degrees F. Pour picante sauce over enchiladas. cover and bake until sauce bubbles and enchiladas are heated through. (45 minutes) Uncover, sprinkle with remaining 1 C cheddar cheese and bake until cheese melts (5 min) garnish with remaining cilantro.
