Monday, November 7, 2011

Chicken Enchiladas

Mexican food is great: easy to make, tasty, and filling.  Try this enchilada recipe and see how easy it is to make restaurant quality Mexican at home.

Yield: 4 servings


Ingredients


  • 2 small chicken breasts, cooked and shredded
  • 6 ounces Monterey Jack cheese, shredded, divided
  • 6 ounces cheddar cheese, shredded, divided
  • 3 ounces cream cheese, softened
  • 1/2 cup picante sauce
  • 1 large green pepper, diced
  • 2 small red peppers, diced
  • 1 cup diced white onion
  • 1 tsp cumin
  • 7-8 burrito shells, 10" each
  • 1 can (10 oz.) green enchilada sauce
  • 2 small tomatoes, diced
  • Cooked rice

Directions


  1. Combine the chicken, 1 cup Monterey Jack, 1 cup cheddar, cream cheese, picante sauce, peppers, onion, and cumin.  Mix well.
  2. Place 1/2 cup of mixture down the center of each burrito shell.  Wrap tightly and place in an ungreased 9" x 13" casserole dish.
  3. Cover with enchilada sauce.  Top with remaining shredded cheese.
  4. Bake at 350°F for 25-30 minutes.
  5. Top with diced tomatoes.  Serve hot with rice and extra picante or enchilada sauce, if desired.









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