Tuesday, December 18, 2012

Sour Cream Chicken Enchiladas




3 cups cooked and chopped chicken breast
4 oz cream cheese
1/2 cup salsa
6 corn tortillas
3/4 cup sour cream
2 teaspoons lime juice

Sauce ingredients
1-1/4 cup chicken broth
1 tablespoon + 1 teaspoon cornstarch
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon black pepper

  • Preheat oven to 350°
  • In a saucepan, whisk together the sauce ingrediants. Bring to a simmer over medium heat until thick and bubbly; set aside.
  • In a skillet, combine chicken, cream cheese and salsa. Cook over medium heat for 5-6 minutes  or until cream cheese is melted.
  • Grease the bottom of a 9x13 pan.  
  • Pour 1/2 cup of the sauce into the baking dish.
  • Spoon 1/2 cup of chicken mixture onto the middle of each tortilla. Roll jelly-style & place seam side down.
  • Pour remaining sauce over the enchiladas.
  • Cover the dish with aluminum foil.
  • Bake for 10 minutes.
  • Whisk together sour cream & lime juice.
  • Spread the mixture on top of enchiladas and back uncovered for an additional 2 minutes.
  • Sprinkle with chilli powder.


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