Chicken Enchiladas
Chicken Enchiladas Recipe
Ingredients:
125 gram spreadable cream cheese (1⁄2 a brick)
1/2 cup sour cream (or 2% or higher plain (NOT VANILLA) yogurt)
1 1/2 cup medium salsa, divided (or mango or hot, or mild...whatever you like!)
3 cups finely chopped cooked chicken
1 1/2 cups grated monterey jack, divided
1/3 cup chopped green onion
1 tsp chili powder
1/2 tsp ground coriander
1/8 tsp cayenne pepper (only if you like it
spicy)
1/2 tsp salt
10 - 8 inch flour or corn tortillas
Preheat oven to 350F.
Combine in a bowl: cream cheese, sour cream (or yogurt),1/2 cup salsa.
Mix in chicken, 1/2 cup cheese, green onion, chili powder, coriander, cayenne & salt.
On each tortilla spread about 1/3 cup of chicken mixture. Roll up and place in baking dish seam side down in greased 9"x13" baking dish.
Pour remaining 1 cup salsa over enchiladas & sprinkle with 3/4 cup cheese.
Bake 350F for approximately 15-20 minutes until cheese has melted and the enchiladas are heated through.
![](https://static.wixstatic.com/media/f50ebf_66027e23b3424f0886212dae821abf1e~mv2.jpg/v1/fill/w_980,h_653,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/f50ebf_66027e23b3424f0886212dae821abf1e~mv2.jpg)
Photo credit: hispanickitchen.com