Recipes
Tillamook Enchiladas
Description: This lively interpretation of the Mexican standard doesn’t stray too far from the traditional, delivering equal parts spicy and creamy. Destined to become a family favorite.

Instructions:

Preheat the oven to 350 degrees F.  Spray a 13x9x3-inch baking dish with nonstick cooking spray.  In a small bowl mix the sour cream, green onions, cilantro, jalapeno pepper and cumin. 

Spray a large nonstick skillet with the cooking spray, pour in the oil and heat over medium-high heat.  Add the chicken and the garlic and sauté for 4 minutes, until the juices run clear when the chicken is pierced with a fork.  Mix tomato sauce and “Mexican-style” hot tomato sauce in a bowl. 

Brush each tortilla with sauce mix, thoroughly on both sides, and place chicken strips down the center.  Top with sour cream mixture, roll them up and place them, seam down, in the baking dish.  Spread any remaining sauce on top of the enchiladas and top with monterey jack cheese. 

Cover with foil and bake for 30 minutes or until bubbly.  Serve along with beans and rice.  Enjoy! 

Makes 6 Enchiladas.

Ingredients:
8 ounces “Mexican-style” hot tomato sauce 
1/2 cup Premium or Fat Free Tillamook® Sour Cream 
1/2 tablespoon minced fresh jalapeno chili pepper
1/3 cup minced fresh cilantro 
1/2 cup chopped green onions 
1/2 teaspoon ground cumin
6 corn tortillas
8 ounces boneless, skinless chicken breasts, cut into 2”x1” strips 
1/2 tablespoon vegetable oil 
1/2 teaspoon minced garlic
1 cup Tillamook® Monterey Jack Cheese
1/8 teaspoon garlic salt
8 ounces tomato sauce