Chicken Enchiladas IV Recipe

Ingredients
<br>- 4  cooked skinless, boneless chicken breast halves
<br>- 1 cup sour cream
<br>- 2 cups shredded Cheddar cheese
<br>- 4  green onions, chopped
<br>- 1 tablespoon ground cumin
<br>- ¼ cup chopped fresh cilantro
<br>- salt and pepper to taste
<br>- 1 (12 ounce) package corn tortillas
<br>- 1 (8 ounce) jar salsa
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: Shred the cooked chicken breast meat, and place in a large bowl. Mix in sour cream, shredded cheese, and green onions. Season with cumin, cilantro, salt, and pepper. Place a heaping spoonful of the mixture in each tortilla, roll up, and place rolled tortillas seam-side down in a 9x13 inch baking dish. Pour salsa over all.
<br>step 3: Bake for about 20 minutes, or until heated through.
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Ingredients
- 4 cooked skinless, boneless chicken breast halves
- 1 cup sour cream
- 2 cups shredded Cheddar cheese
- 4 green onions, chopped
- 1 tablespoon ground cumin
- ¼ cup chopped fresh cilantro
- salt and pepper to taste
- 1 (12 ounce) package corn tortillas
- 1 (8 ounce) jar salsa

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: Shred the cooked chicken breast meat, and place in a large bowl. Mix in sour cream, shredded cheese, and green onions. Season with cumin, cilantro, salt, and pepper. Place a heaping spoonful of the mixture in each tortilla, roll up, and place rolled tortillas seam-side down in a 9x13 inch baking dish. Pour salsa over all.
step 3: Bake for about 20 minutes, or until heated through.

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