Sour cream chicken enchiladas 2

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Recipe by: nik

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
1 sm Chicken, steamed and deboned 2 ts Coriander, ground
1/2 c Onion, finely chopped 1 cn Stewed tomatoes (8 or 12 oz)
8 oz Cream cheese (can half drained)
24 Corn tortillas 1 ts Garlic powder
Canola oil for frying 1 c Monterey Jack cheese,
8 oz Sour cream (or 12 oz) -shredded
1 cn Green chilies, drained Jalapeno peppers, sliced

-------------------------DIRECTIONS------------------------------

Mash first three ingredients until pasty. Refrigerate. Fry each
tortilla in Canola oil for a few seconds on each side. Add oil as
needed. Drain on paper towels. In blender, combine next 5
ingredients. Refrigerate. Fill each tortilla with a couple
tablespoons of the chicken mixture. Place seam-down in an oblong
glass dish. Repeat until all the chicken mixture is gone (may need
more or less tortillas). Pour blended mixture over all. Top with 1
cup or more of shredded Monterey Jack cheese. Sprinkle with paprika
and sliced jalape¤o peppers (optional). Bake at 350ø about 30 minutes.
Makes approx. 24 tortillas.
Submitted By BILL COX On 02-08-95 (2203)