Chicken Enchiladas
Chicken Enchiladas is an moderately easy dinner. Made with 1 (16 oz.) can tomatoes, 1 (4 oz.) can green chili peppers, rinsed and seeded, 1/2 tsp. coriander seed, 1 c. sour cream and 2 c. finely chopped cooked chicken, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Place undrained tomatoes, chili peppers, coriander seed and 1/2 teaspoon salt in a blender.
Cover; blend until mixture is smooth.
Add sour cream.
Cover and blend just until combined; set aside.
Combine chicken, cream cheese, onion and 3/4 teaspoon salt; set aside.
In a skillet, heat oil.
Dip tortillas, one at a time, into hot oil for 10 seconds or until just limp.
Drain on paper toweling.
Spoon chicken mixture on tortillas; roll up. Place, seam side down, in a 12 x 7 1/2 x 2-inch baking dish.
Pour tomato mixture atop.
Cover with foil.
Bake at 350Β° for 30 minutes, or until heated through.
Remove foil; sprinkle with shredded cheese.
Return to oven; heat until cheese melts.
Makes 6 servings.
π· Perfect Pairings
Complete your meal with these
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