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Chicken Enchiladas




Source of Recipe


Great-Tasting Wraps






List of Ingredients



• 1 3/4 cup fat free sour cream
  
• 1/2 cup chopped green onions
  
• 1/3 cup minced fresh cilantro
  
• 1 tablespoon minced fresh jalapeno chili pepper
  
• 1 teaspoon ground cumin
  
• 1 tablespoon vegetable oil
  
• 12 ounces boneless, skinless chicken breasts, cut into 3X1-inch strips
  
• 1 teaspoon minced garlic
  
• 8 flour tortillas (8-inch)
  
• 1 cup (4 ounces) shredded ALPINE LACE Reduced Fat Cheddar Cheese
  
• 1 cup bottled chunky salsa (medium or hot)
  
• 1 small ripe tomato, chopped
  
• Sprigs of cilantro (optional)
  






Instructions



1. Preheat the oven to 350 F. Spray a 13X9X3-inch baking dish with nonstick cooking spray.
   
2. In a small bowl, mix together the sour cream, green onions, cilantro, jalapeno pepper and cumin.
   
3. Spray a large nonstick skillet with the cooking spray, pour in the oil and heat over medium-high heat. Add the chicken and garlic and saute for 4 minutes or until the juices run clear when the chicken is pierced with a fork.
   
4. Divide the chicken strips among the 8 tortillas, placing them down the center of the tortillas. Top with the sour cream mixture, then roll them up and place them, seam side down, in the baking dish.
   
5. Sprinkle with the cheese, cover with foil and bake for 30 minutes or until bubbly. Spoon the salsa in a strip down the center and sprikle the salsa with the tomato. Garnish with the sprigs of cilantro, if you wish. Serve hot!
   






Final Comments


Makes 8 servings