South of the Border Enchiladas

South of the Border Enchiladas
South of the Border Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (4 oz) can chopped green chile peppers, drained

  • 4

    oz. cream cheese, softened

  • 1/2

    cup sour cream

  • 1/2

    t ground cumin

  • 2

    cups chopped cooked or shredded chicken

  • 8

    (8 inch) flour tortillas

  • 1

    (16 oz) jar salsa

  • 1

    (16 oz) can chili beans or black beans, undrained

  • 1

    cup shredded Monterey Jack cheese

Directions

Preheat oven to 350. Lightly grease a 9 by 13 inch baking dish. In a medium bowl, mix chile peppers, cream cheese, sour cream and cumin. Stir in chopped chicken. Place he tortillas in a microwave oven. Heat for 1 minute, or until the tortillas are softened. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla and roll up. Place the rolled tortillas, seam side down, in single layer in the prepared baking dish. In a medium bowl, combine the salsa and beans. Spoon he mixture over the enchiladas. Sprinkle the top with cheese. Bake 20 minutes until bubbly and lightly browned.

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