Chicken Enchiladas

Name: Chicken Enchiladas
Yield: 6 servings
Ingredients: 15 oz. tomato sauce; 4 oz. hot peppers (canned green chilies); 2 tsp. sugar; 1/2 tsp. coriander (ground); nonstick cooking spray; 1/4 c. onion (finely chopped); 2 oz. Neufchatel (softened); 1/4 c. milk; 2 c. chicken (cooked; finely chopped); 2 tbsp. parsley (snipped); 12 tortillas (6-in. corn); 1 1/2 oz. Monterey Jack (grated)

M. Blakely

Serves 6

Ingredients

15 oz tomato sauce
4 oz hot peppers (canned green chilies)
2 tsps sugar
½ tsp coriander (ground)
nonstick cooking spray
¼ c. onion (finely chopped)
2 oz Neufchatel (softened)
¼ c. milk
2 c. chicken (cooked; finely chopped)
2 tbsps parsley (snipped)
12 tortillas (6 in. corn)
1 ½ oz Monterey Jack (grated)

Instructions

Keep screen awake

1
Preheat oven to 350º F. Spray 12x7 1/2x2-in. baking pan with cooking spray. Rinse, drain, & dice chilies.
2
Mix together tomato sauce, chilies, sugar, & coriander.
3
Spray saucepan with cooking spray & cook onion till tender.
4
Stir Neufchatel & milk into onions till smooth; then stir in chicken & parsley.
5
Wrap tortillas in foil & heat in oven till warm (about .).
6
Spoon chicken mixture onto tortillas & roll up.
7
Place tortillas, seam side down in baking pan.
8
Cover pan with foil & bake till tortillas are heated through (about .).
9
Pour tomato sauce over tortillas; sprinkle with cheese.
10
Return to oven, uncovered, & bake till sauce is hot & cheese melts (app. .).

Comments & Reviews (0)

or sign up for free to join the conversation.