1 (8 ounce) package cream cheese, at room temperature
6 green onions, minced
Pepper to taste
1 (4 ounce) can diced green chiles
2 cups grated jack cheese
1 cup sour cream
1 (8 ounce) can tomato sauce
1 teaspoon chili powder
Oil for frying, if corn tortillas are used
Cilantro and avocado slices for garnish (optional)
Prepare the chicken breasts by removing bone and skin. Shred the
meat into long pieces.
Mash the cream cheese with a spoon until
smooth. Mix in chicken, green onions, salt, pepper, and one half
of the diced chiles. Mix in 1 cup of the jack cheese. This is the
filling for the enchiladas and may be prepared ahead.
If flour tortillas
are used, simply heat until limp in a frying pan. If you use corn
tortillas, heat a little oil in a frying pan and fry each tortilla
until limp, adding oil as needed.
Fill each tortilla with about 2 tablespoons of the filling. Roll
the tortilla and place seam-side down in a lightly greased baking
pan. Mix the sour cream with tomato sauce, chili powder, and remaining
diced chiles. Spoon over tortillas. Sprinkle with remaining cheese.
Bake uncovered for 20 minutes at 325 degrees F. They should be just
hot, with the cheese melted.
Garnish as desired. Cilantro leaves and pale green avocado slices
make a lovely topping.
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