• Enchiladas De Pollo (Chicken Enchiladas)

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    • 1 can (16-oz) tomatoes
    • 1 can (4-oz) green chili peppers, rinsed and seeded
    • 1/2 tsp Coriander seed
    • 1/2 tsp Salt
    • 1 c. Dairy lowfat sour cream
    • 2 c. Finely minced cooked chicken or possibly turkey
    • 1 pkt (3-oz) cream cheese, softened
    • 1/4 c. Finely minced onion
    • 3/4 tsp Salt
    • 2 Tbsp. Veg. oil
    • 12 x 6-inch tortillas
    • 1 c. Shredded omterey jack cheese (4 ounces)


    1. Place undrained tomatoes, chili peppers, coriander seed, and the 1/2 tsp. salt in blender container. Cover; blend until mix is smooth.
    2. Add in lowfat sour cream; cover and blend just until combined. Set aside.
    3. Combine chicken or possibly turkey, cream cheese, onion, and 3/4 tsp. salt. In skillet heat veg. oil. Dip tortillas, one at a time, into warm oil for 10 seconds or possibly just until limp. Drain on paper toweling. Spoon chicken mix on tortillas; roll up. Place seam side down in 12x7 1/2 x2-inch baking dish. Pour tomato mix atop. cover with foil; bake in 350 degree oven about 30 min or possibly until heated through. Remove foil; sprinkle with shredded cheese. Return to oven until cheese melts.
    4. Makes 6 servings.

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