Recipe for Chicken and Cheese Enchiladas


4 ounces cream cheese
1/4 cup sour cream
1 cup prepared salsa
2-3 cups grated cheese (cheddar, colby jack,
monterey jack)
2 cups shredded cooked chicken
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
salt and pepper
4 scallions, sliced
prepared mole sauce
12 to 14 soft round flour tortillas

Preheat oven to 325.
In a medium bowl, cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese.
In a second bowl, toss together the chicken, cumin, oregano, cayenne, salt, pepper, and 1/2 of the scallions.
Add the chicken mixture to the cheese mixture and stir to combine.
In a greased baking dish, spread the remaining salsa and/or some mole sauce to cover the bottom of the pan. Place about 1/3 cup of the filling on one side of a tortilla, roll up, and transfer to the baking dish, seam side down. Repeat the process for the remaining tortillas and filling. Pour remaining mole over the enchiladas, spreading to coat them all. Sprinkle liberally with the remaining grated cheese.
(Enchiladas may be prepared up to this point 12 hours in advance as long as they are refrigerated.)
Cover with foil, transfer to preheated oven, and bake for 20-25 minutes. Sprinkle with remaining scallions and serve warm with sour cream and/or salsa.

Suggested side dishes:
Spanish rice
Refried beans

about 12 enchiladas
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