Chicken Enchiladas

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 3/4 cups reduced-fat sour cream
• 2 small green onions, chopped
• 1/3 cup minced fresh cilantro
• 1 tablespoon minced fresh jalapeno pepper
• 1 teaspoon ground cumin (or to taste)
• 2 tablespoons oil
• 12 ounces boneless skinless chicken breasts, cut into 3 x 1 inch strips
• 1 tablespoon fresh minced garlic (or to suit taste)
• 8 (6 inch) flour tortillas
• 2 cups shredded reduced-fat cheddar cheese
• 1 1/2 cups bottled chunky salsa (medium or hot)
• 1 -2 tomato, chopped

Recipe

• 1 set oven to 350 degrees f.
• 2 grease a 13 x 9" baking dish.
• 3 in a small bowl, mix together the sour cream, green onions, cilantro, jalapeno peppers and cumin; set aside.
• 4 heat a skillet to medium-high heat with 2 tbsp oil.
• 5 add in the chicken saute for 2 minutes, add in the minced garlic, saute for 2 minutes more, or until the juices run clear.
• 6 divide the chicken strips among the 8 tortillas, placing them down the center of the tortillas.
• 7 top with the sour cream mixture; roll them up, and place them seam-side down in the baking dish.
• 8 sprinkle with the grated cheese.
• 9 cover with foil; bake for 25-30 minutes, or until hot and bubbly.
• 10 remove from the oven; spoon the salsa in a strip down the center, and sprinkle the chopped tomato over the salsa.