South of the Border Enchiladas
By á-3711
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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
Details
Preparation
Step 1
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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