Ingredients
- 1 16-ounce container light sour cream
- 1 7-ounce can diced green chilies
- 4 large green onions, chopped
- 1/2 cup chopped fresh cilantro
- 1 1/2 teaspoons ground cumin
- 2 cups diced cooked chicken
- 2 cups packed grated sharp cheddar cheese (about 8 ounces)
- 8 8-inch-diameter flour tortillas
- 1 8-ounce package light cream cheese, cut lengthwise into 8 strips
- 1 1/2 16-ounce bottles mild picante sauce or salsa
- Additional chopped fresh cilantro (optional)
Directions
- Butter 13x9x2-inch glass baking dish. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl. Mix in chicken and 1 cup cheddar cheese. Season filling to taste with salt and pepper.
- Spoon generous 1/2 cup filling down center of each tortilla. Top filling with cream cheese strip. Roll up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared dish. (Can be made 3 hours ahead. Cover and chill.)
- Preheat oven to 350°F. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.
- Top with remaining sour cream. Garnish with cilantro, if desired.
