Ingredients
- 2 cans (20 ounces) diced tomatoes (with green chiles, 10 ounce each can, drain only one can, see steps)
- 500 grams cooked chicken (chopped or shredded, 4 cups)
- 8 ounces cream cheese (very soft)
- 1 teaspoon ground cumin (can use more)
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (or to taste)
- 5 green onions, chopped
- Seasoned salt and fresh ground black pepper, to taste
- 16 ounces sour cream (2 cups sour cream)
- 684 to 912 grams flour tortillas (12-inch, 6-8 tortillas)
- 1 1/2 cups cheddar cheese, shredded (or Monterey Jack cheese)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Grease a 13 x 9-inch baking dish.
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Step 3: Drain one can only of diced tomatoes and chilies in a strainer,
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Step 4: In a bowl combine the cream cheese with cumin, garlic powder and cayenne then mix in one can of the drained diced tomato and green chiles with chopped chicken and green onions, then season with salt and pepper to taste.
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Step 5: In another bowl mix remaining can undrained diced tomato and green chiles with the sour cream; set aside.
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Step 6: Arrange chicken mixture evenly down center of tortillas; roll up then place seam side down in the baking dish.
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Step 7: Bake covered for 30 minutes.
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Step 8: Remove from oven then pour the sour cream mixture over enchiladas.
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Step 9: Top with cheese; return to oven and bake 10 more minutes, then let stand 15 minutes.
We hope you enjoy this recipe!
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