Saturday, January 23, 2010

Baked Chicken Cheese Enchiladas
















I make this recipe all the time and it is one of my favorites. I typically use 10 inch tortillas and cover them with a simple cheese sauce made with milk, flour and cheese (about 2 cups of cheese, 1/4 cup flour, and 1 cup shredded cheddar). This recipe is from Gourmet Magazine.

Ingredients
4 oz cream cheese, softened
1/4 cup sour cream
2 cups salsa
2 cups grated Cheddar or Monterey Jack cheese
2 cups shredded cooked chicken
1 cup corn
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp cayenne
Salt
Pepper
4 scallions, thinly sliced
12 to 14 round 8 inch flour tortillas


Directions
Preheat oven to 325. In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of salsa. Stir in 1 cup of grated cheese. In a bowl toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese and stir to combine.


In a baking dish spread the remaining salsa on the bottom. Place about 1/3 cup of the filing on the tortillas, roll up and transfer to the dish. Sprinkle remaining cheese on top. Transfer to oven and cook 25 minutes until hot and bubbly.

No comments:

Post a Comment