Busters Recipes

Three Cheese Chicken Enchiladas

1/3 cup vegetable oil
8 corn tortillas (6 inch)
4 oz. cream cheese
3/4 cup sour cream
1/4 t. salt
1/4 t. ground cumin
1/4 t. pepper
2 cups cooked chicken, shredded
2 cups Monterey Jack cheese, shredded
1 cup cheddar cheese
1/4 cup green onions, chopped
1 can enchilada sauce (10 oz)
Sour cream and guacamole

Heat oven to 350. In small skillet, heat oil over medium heat until hot. With tongs, dip tortillas, 1 at a time, into hot oil. Turn quickly to soften, about 3 seconds on each side; set aside. In large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin, pepper, chicken, 1 cup Jack cheese, cheddar cheese and green onions. In a shallow dish, like a pie plate, pour enchilada sauce. 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 13 x 9" baking dish. Cover with remaining enchilada sauce. Bake at 350 for 25 minutes. Sprinkle Monterey Jack cheese over the top and continue baking for 3 minutes. If desired, garnish with sour cream and guacamole.
Source: Cooking in Coto de Caza

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