Ingredients
- 1 cup shredded, cooked chicken
- 4 oz cream cheese, softened
- ¼ cup chopped onion
- 1 tablespoons chopped fresh cilantro
- ½ teaspoon cumin
- salt and pepper to taste
- 4 corn tortillas, 6 inch
- 1 cup crushed canned tomatoes
- 1 Tablespoon sour cream
- 1 tablespoon pickled jalapenos, chopped
- 2 teaspoons fresh lime juice
- ½ teaspoon Kosher salt and pepper to taste, EACH
- ⅛ teaspoon cumin and coriander, EACH
- 1 cup Monterey Jack cheese, shredded
- 2 tablespoons chopped fresh cilantro
Directions
Lightly coat 2 small baking dishes with nonstick spray. Combine chicken, cream cheese, onion, one T cilantro, 1/2t cumin in small bowl. Season with salt and pepper. Heat the tortillas shells so they are pliable. Fill the shells with chicken mixture, put two in each baking dish, seam side down. (roll up) Combine tomatoes, sour cream, jalapeno, lime juice, 1/2 t salt and pepper, 1/8 t cumin and coriander in bowl. Pour over enchiladas and top with cheese. Bake at 425° for approximately 20 minutes. Top with remaining cilantro. |