Instructions
Preheat the oven to 350°F.
Cook onions, peppers and garlic in olive oil until soft. Add the cream cheese, green chilies and cumin. Stir until melted. Add chicken and ¼ cup sour cream and ¼ cup enchilada sauce.
Combine the rest of ½ cup of sour cream with the enchilada sauce. Spread ½ cup sauce mixture in the bottom of a 9×13 skillet.
Heat or gently fry tortillas (I heat mine on the gas stove to add a smoky flavor).
Add 2 tablespoons of cheese to each tortilla. Cover with 3 tablespoons of chicken mixture and some cilantro. Roll up and place seam side down in the pan. Repeat with remaining tortillas.
Cover with remaining enchilada sauce and cheese.
Bake 20-25 minutes uncovered. Rest 10 minutes before serving.
NUTRITIONAL INFORMATION
Serving Size: 2enchiladas, Calories: 583, Carbohydrate: 38g, Protein: 33g, Fat: 34g, Saturated Fat: 16g, Cholesterol: 121mg, Sodium: 1257mg, Potassium: 410mg, Fiber: 6g, Sugar: 11g, Vitamin A: 1574IU, Vitamin C: 26mg, Calcium: 371mg, Iron: 2mg