Original recipe yield: 12 enchiladas
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
INGREDIENTS
* 1 bunch cilantro
* 1 cup sour cream
* 2 (7 ounce) cans jalapeno salsa
* 2 (7 ounce) cans prepared green chile salsa
* 2 skinless, boneless chicken breast halves, cooked and shredded
* 1 onion
* 12 (6 inch) flour tortillas
* 2 cups shredded Cheddar cheese
DIRECTIONS
1. To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
2. To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
5. Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.
Servings Per Recipe: 12
Amount Per Serving
Calories: 269
* Total Fat: 13.2g
* Cholesterol: 40mg
* Sodium: 559mg
* Total Carbs: 24.1g
* Dietary Fiber: 2.4g
* Protein: 13.1g
