| Southwest Cuisine
Chicken Enchiladas are a great way to prepare chilies from New Mexico.
And now for the big question, red or green?
Chicken Enchiladas
Serves 6 Time: 15 min, Plus 50 min baking
3 cups shredded cooked chicken
1 cup reduced-fat sour cream
1 cup fresh cilantro, chopped
1 red bell pepper, chopped
1 can (4.5 oz) chopped green chilies
1 cup (4 oz) shredded Cheddar or Monterey Jack cheese
1 1/2 tsp minced garlic
1 tsp ground cumin
1 pkg (10 oz) 6-in. flour tortillas
1 jar (16 oz) green salsa
1/2 cup water
(You may prepare up to two days ahead)
Grease a 13 x 9-in. baking dish. In a bowl, mix chicken, half the sour cream and
cilantro, the red pepper, chilies, 1/4 cup cheese, garlic and cumin. Warm
tortillas as directed on package.
Meanwhile purée salsa, water and remaining 1/2 cup each sour cream and cilantro
in a blender or food processor. Spread 1 cup over bottom of prepared dish. Spoon
1/3 cup chicken mixture down center of each tortilla. Roll up and place seam
side down, crosswise in two rows on sauce in baking dish. Heat oven to 350F.
Pour remaining sauce over tortillas and bake uncovered for 35 minutes. Sprinkle
with remaining cheese and bake 15 minutes longer or until bubbly. If desired,
broil 2 to 3 minutes to brown top.
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