Chicken Enchiladas - cooking recipe

Ingredients

1 (16 ounce) container sour cream
1 (7 ounce) can diced green chilies
4 large green onions, chopped
1/2 cup chopped fresh cilantro
1 1/2 teaspoons ground cumin
2 cups diced cooked chicken
2 1/2 cups packed grated sharp cheddar cheese
8 8-inch flour tortillas
1 (8 ounce) package cream cheese, cut lengthwise into 8 strips
1 (24 ounce) bottle mild picante sauce or (24 ounce) bottle salsa

Preparation

Butter 13 x 9 glass baking dish; mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl; mix in chicken and 1 cup cheddar cheese; season filling to taste.
Spoon generous 1/2 cup filling down center of each tortilla; top filling with cream cheese strip; roll up each tortilla, enclosing filling; arrange enchiladas seam side down in prepared dish.
Preheat oven to 350F; pour picante sauce over enchiladas; cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes; uncover, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese melts, about 5 minutes; top with remaining sour cream.