The cilantro makes these enchiladas have such a wonderful and distinctive flavor. Cilantro is one of those things that has grown on me over the years and now I really enjoy it. However, it's been my husband's favorite for a very long time and he is drawn to any menu item or recipe that includes it.
The first time I made these, I used some smoked turkey breast I had on hand (I do not mean deli meat) and they were a hit - think Thanksgiving leftovers! Chicken or turkey...whatever you choose will be great. You can also make these ahead and freeze them before baking.
|Cilantro Chicken Enchiladas|
CILANTRO CHICKEN ENCHILADAS
2 1/2 c. cooked chicken or turkey
(I roasted chicken breast in the oven at 350 degrees with a Southwest Seasoning on them)
1 c. sour cream
2 c. Mexican cheese blend (or cheddar or whatever you like), divided
1 bunch chopped green onions (I've used chives when I did not have them)
1 bunch cilantro leaves, finely chopped
1 tsp. salt
1 tsp. cumin
1/2 tsp oregano
12-14 small flour tortillas
1 can green enchilada sauce (you can use as much as you like - I used most of a large can OR you can make your own)
Combine chicken, sour cream, 1 c. cheese, onion, cilantro, salt, cumin, and oregano in a bowl. Warm tortillas until pliable and easy to roll (you can do this by frying them in a skillet or microwaving them. Place meat mixture in tortillas (1/4-1/3 c or so) and roll tightly. Place in a lightly greased 9x13 pan with the seam side down. Pour the enchilada sauce over all - making sure to spread with a spatula if needed. Top with 1 c. cheese. Bake at 350 degrees for 30-40 minutes.