Sour Cream Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A nice semi-mild chicken enchilada recipe that all the kids will like. The pecans add a little different texture and flavor. This is a great way to use your Thanksgiving turkey leftovers. Ingredients:
1/2 cup chopped onion |
0.5 (8 ounce) package cream cheese (4 oz) |
1 tablespoon butter |
1 teaspoon cumin |
1/4 teaspoon pepper |
1/2 teaspoon salt |
4 cups chopped cooked chicken or 4 cups turkey |
1/4 cup chopped toasted pecans |
8 (10 inch) flour tortillas |
1 (10 3/4 ounce) can cream of chicken soup |
1 cup sour cream |
1 (4 ounce) can ortega chiles |
1 cup milk |
1/2 cup monterey jack cheese |
1/4 cup minced cilantro |
1/4 cup minced red pepper |
1 small tomato |
Directions:
1. In a small saucepan sauté onion in butter until tender.
2. Remove from heat and add cream cheese, 1 tbs water, cumin, pepper, salt, chicken and pecans.
3. Soften tortillas in the microwave.
4. Fill each tortilla with 1/8th of the filling and roll up jelly roll style.
5. Place seam side down in an oiled 9x13-inch rectangle casserole dish.
6. Mix well, soup, milk, pecans and Ortega's in a medium bowl.
7. Pour evenly over enchiladas.
8. cover with foil and bake at 350°F for about 40 minutes.
9. Remove from oven and sprinkle with 1/2 cup of jack cheese.
10. Return to oven uncovered for 5 or so minutes until the cheese is melted.
11. Top with minced cilantro, red peppers and tomatoes.
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