what’s this?

Do you know what this is a picture of?

It’s the Girl Scout cooking badge.  I’ll be working with 10 young ladies, helping them earn their badges today. A recipe will follow from the class, once I’ve cleaned up the kitchen, that is…

OK, class of over. The girls have their badges. The kitchen is clean and I’ve had my enchilada for dinner. Life if good! One reason I like to use this particular recipe for Girl Scout cooking classes is that it is a real family-pleaser. The enchiladas are creamy, mild, and cheesy, what’s not to like?

Sour Cream Chicken Enchiladas

Pam
1  1/2 cups sour cream
7-ounce can diced green chilies
2 green onions, thinly sliced, green and white parts included
1/3 cup minced fresh cilantro
1 1/2 teaspoons ground cumin
2 cups shredded cooked chicken
1 1/2 cups grated cheddar and/or Jack cheese (about 6 ounces), divided
Six 8-inch-diameter flour tortillas
8-ounce package cream cheese, cut lengthwise into 6 equal strips
1  1/2 cups salsa

Garnish
1 avocado, diced
1 tomato, chopped

Spray an 8×8-inch baking pan with Pam.  Mix sour cream, chilies, green onions, cilantro, and cumin in a large bowl.  Mix in chicken and 3/4 cup of the cheddar cheese.

Divided the filling between the 6 tortillas, spreading down the center of each tortilla.  Top filling with a cream cheese strip.  Roll up each tortilla, enclosing filling.  Arrange enchiladas, seam side down, in the prepared pan.  Pour the salsa over enchiladas in the pan. (Can be made 1 day ahead. Cover and chill.)

Preheat the oven to 350 degrees.  Cover with foil and bake until sauce bubbles and enchiladas are heated through about 45 minutes.  Uncover, sprinkle with remaining 3/4 cup cheddar cheese over enchiladas in each pan and bake until cheese melts, about 5 minutes.

Garnish with avocado and tomatoes.

Makes 6 enchiladas