Friday, October 23, 2009

Chicken Enchiladas

Ingredients:
16oz low fat sour cream
7 oz chopped green chilies
1 small onion, diced
1 1/2 tsp. cumin
2 cups cooked, diced chicken
8 oz. low fat grated mild cheddar cheese
1/2 cup chopped cilantro
8 large flour tortillas
24 oz. salsa


Instructions:
Mix sour cream, 1 cup cheese and remaining ingredients (except salsa). Spoon 1/2 cup filling down center of each tortilla. Roll up tortilla and place seam side down in 13 by 9 inch pan. Pour salsa on top and bake 45 minutes at 350 degrees. Remove, sprinkle cheese on top, return to oven to melt cheese.

Comments:
Favorite yet! I could eat these once a week. This is another recipe that I blatantly stole borrowed from Kate. I couldn't find green chilies so I used small green peppers and I used medium salsa. It was spicy, but not mouth-on-fire-sweat-running-down-your-face hot.

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