16 ounces low-fat sour cream
7 ounces green chiles -- diced
4 large green peppers -- chopped
1/2 cup cilantro -- fresh, chopped
1 1/2 teaspoons ground cumin
2 cups chicken white meat -- cooked and diced
8 ounces lowfat cheddar cheese -- grated
8 flour tortillas -- 8-inch diameter
8 ounces light cream cheese -- cut in 8 long strips
24 ounces picante sauce -- or salsa
- Preheat oven to 350-degrees F. Grease a 13- by 9- by 2-inch baking disk.
Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and
cumin in a large bowl. Mix in chicken and one cup of the cheddar cheese. Sean the filling to taste with salt and pepper.
- Spoon 1/2 cup filling down the center of each tortilla. Top the filling
with a cream cheese strip. Roll up each tortilla and arrange seam-side
down in the baking dish. Pour salsa or picante sauce over the enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes.
- Uncover, sprinkle with the remaining cup of cheddar cheese and bake until cheese melts, about 5 minutes. Top with remaining sour cream. Garnish with fresh cilantro, if desired.
