posted by Linda in San Diego 05-07-98
Three-Cheese Chicken Enchiladas
1/3 cup vegetable oil
8 corn tortillas (6-inch)
1 can (10 ounces) enchilada sauce
4 ounces cream cheese
3/4 cup sour cream
1/4 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. pepper
2 cups shredded chicken
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup chopped green onions
Sour cream
Guacamole
Heat oven to 350°.
In 8-inch skillet, heat oil over medium heat until hot. With tongs, dip each tortilla in hot oil, turning quickly to soften, about 3 seconds; set aside.
In large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Add chicken,1 cup Monterey Jack cheese, Cheddar cheese and green onions.
Pour enchilada sauce in shallow dish (pie plate works well). Dip tortillas in enchilada sauce to lightly coat. Place 1/3 cup chicken mixture in center of tortilla; roll. Place tortillas, seam side down, in a lightly greased 13x9 inch baking dish. Cover with remaining enchilada sauce.
Bake for 25 minutes. Sprinkle remaining Monterey Jack cheese over enchiladas and bake 3 minutes longer. Garnish
with sour cream and/or guacamole, if desired.
Yield: 4 servings.