Saturday, April 21, 2012

Easy Cheesy Chicken Enchiladas

I have made this enchilada recipe for many years, and my whole family absolutely loves it.  It is a simple recipe made even more simple if you use chicken that you cooked earlier in the week while prepping for another meal.  I think the filling is just perfect - I could eat it by itself for a meal!

  • 1 sm onion, chopped
  • 1 clove garlic, minced
  • 4 small chicken breasts, shredded
  • 1 cup salsa (divided)
  • 4 oz cream cheese, cubed
  • 1 T chopped cilantro (my husband doesn't like cilantro, so I leave this out)
  • 1 t ground cumin
  • 1 c shredded cheddar & monterey jack cheese, divided (I use sharp cheddar)
  • 8 flour tortillas 

  1. Preheat oven to 350.  Heat large skillet sprayed with cooking spray on medium heat.  Add onions and garlic, cook and stir 2 minutes.  
  2. Add chicken, 1/4 cup of salsa, the cream cheese, cilantro, and cumin; mix well.  Cook until heated through, stirring occasionally.  Add 1/2 cup of the shredded cheese; mix well.
  3. Spoon about 1/3 c of the chicken mixture onto each tortilla; roll up.  Place seam-side down in 13x9 baking dish sprayed with cooking spray; top with remaining 3/4 cup of salsa and 1/2 cup of cheese.
  4. Bake 15-20 minutes or until heated through. Serve with sour cream, if desired.

Difficulty:  Medium
Time:  about 45 minutes, including baking time
Source: Kraft Food & Family magazine

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