Chicken Enchiladas

Yield: 4 servings ( Serving Size: 2 )
Community Recipe from


  • 16 ounce(s) Light sour cream
  • 7 ounce(s) Can diced green chilies
  • 4 Larege green onions Chopped with green part
  • 1 cup(s) cilantro Chopped
  • 2 teaspoon(s) Ground cumin
  • 2 cup(s) Cooked chicken Shredded
  • 2 cup(s) Shredded extra sharp cheddar cheese
  • 2 Medium tomatoes Seeded & chopped
  • 1/2 pound(s) Button mushrooms Sliced & sautxC3xA9ed


  1. Preheat oven to 350

  2. Mix 1-3/4 cup sour cream, canned chilies, green onion, cilantro & cumin in a large bowl. Mix in chicken, mushrooms, 1 cup cheese, tomatoes, 3 tbls Ancho Chilie sauce (see recipe), salt & pepper to taste.

  3. Assembly:
  4. Brush Ancho Chilie sauce on tortillas, coating both sides. Pour a small amount of sauce on bottom of 9x13 baking dish. Spoon 1/2 cup of filling in center of tortilla. Roll closed; arrange seam side down. Spoon sauce over tortillas.

  5. Cover with foil and bake 30-45 minutes. Uncover and sprinkle remaining cup of cheese over tortillas. Bake uncovered until cheese melts, approx.5 min.
April 2012

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

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