Sunday, June 16, 2013

Chicken Enchiladas

What to do with some leftover chicken.  Boy, I tell you that is a really good problem.  And there must be a bazillion answers to that question.  There is really so many options for leftover chicken.  Usually it is fodder for salads for a few days for me.  This time, however, it morphed into enchiladas since there was a bag of flour tortillas right there on the counter. 

Chicken Enchiladas

11 tortillas (eight inch)
2 jars of salsa and or enchilada sauce
5 cups chicken, chopped
1 cup sour cream
1 cup onion minced finely
1/4 cup cilantro, chopped
6 ounces cheddar cheese divided, 2 ounces of that reserved
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cumin
4 ounces cream cheese

IN a bowl combine chicken, cheddar, salt, pepper, sour cream, cumin, cilantro and onion.  Pour one jar of salsa (about 12 to 15 ounces) in bottom of baking dish.  My 13 x 9 was occupied so I used two smaller pans.  Spread about two teaspoons of cream cheese on a tortilla.  Then place about a half cup of filling into the tortilla and roll. Place in pan, seam side down.  Keep rolling until the mixture is gone. Pour other jar of sauce over top. Place in an oven preheated to 350 Degrees F, covered.  Bake about 45 minutes, remove cover and sprinkle with reserved cheese.  Return to oven and bake until cheese is melted.

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