Monday, August 30, 2010

Chicken Enchiladas

Chicken Enchiladas

16 oz can diced Tomatoes
1/2 teaspoon coriander
1 cup sour cream
4 oz green chilies
Mix these ingredients in a blender and set aside. This will be the topping for the enchiladas.

4-6 Boneless chicken breasts (boiled and Shredded)
1/2 teaspoon salt
8 ounce cream cheese
1/2 of a medium yellow onion (chopped)

Shred chicken and mix together with cream cheese, salt and chopped onion.

Fry 10-12 soft taco size flour tortillas in vegetable oil until slightly browned on each side. Scoop chicken mixture in each shell and roll up. Place in 9x13 baking dish. Cover with pink sauce that was set aside at the beginning cover with foil and bake at 350 for 20 minutes. Uncover and top with Monterey Jack Cheese and bake another 5-10 minutes until cheese is melted.

I like to serve these with Spanish Rice a Roni

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