Chicken Enchiladas (Cuisine Tonight for Two)

Serve with Mexicali Corn Recipe

Yield: 2 servings ( Serving Size: 2 enchiladas )
Community Recipe from


  • 1 cup(s) cooked chicken shredded
  • 4 ounce(s) cream cheese softened
  • 1/4 cup(s) onion chopped
  • 1 tablespoon(s) fresh cilantro chopped
  • 1/2 teaspoon(s) ground cumin
  • 4 corn tortillas
  • 1 cup(s) crushed tomotoes
  • 1 tablespoon(s) sour cream
  • 1 tablespoon(s) canned jalapeno chopped
  • 2 teaspoon(s) fresh lime juice
  • 1/2 teaspoon(s) kosher salt and black pepper
  • 1/8 teaspoon(s) ground cumin and coriander
  • 1 cup(s) Monterey jack cheese shredded
  • 2 tablespoon(s) fresh cilantro chopped


  1. Preheat oven to 425 degrees. Lightly coat two small baking dishes (or one med size dish) with nonstick spray.

  2. For the filling: Combine chicken,cream cheese,onion, 1 T cilantro, and 1/2 tsp cumin in a small bowl, season with salt and pepper. Wrap tortillas in a damp towel and heat in microwave until pliable.Divide filling among tortillas, roll and place in prepared
  3. dishes, seam-side down.

  4. For the sauce: Combine tomatoes,sour cream, jalapeno, lime juice, 1/2 tsp salt, 1/2 tsp black pepper, 1/8 tsp cumin and coriander in a large measuring cup. Pour sauce over enchiladas and top with cheese. Bake until golden about 20 minutes .
October 2013

This recipe is a personal recipe added by reedcheryla and has not been tested or endorsed by MyRecipes.

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