Post by KarenN on Aug 25, 2005 10:18:51 GMT -5
Easy version for Creamy Chicken Enchiladas:
1 lb Boned Skinless Chicken Breast cut in bite size pieces
8 oz Cream Cheese
1 small can sliced ripe olives
12 corn tortillas (flour also work)
2 10 oz cans green enchilada sauce
1 cup shredded cheese - I like a mixture of cheddar and monterry jack
Satue the chicken in a little butter or olive oil until no longer pink. Add the cream cheese and stir till melted and creamy. Warm tortillas in a small non stick pan or use a little oil if you like. Spoon chicken mixture into tortillas and rol up. Place seam side down in 13x9 pan. Pour enchilada sauce over the enchiladas, sprinkle with shredded cheese and and olives. Bake at 350 until hot and bubbly. Serve over a bed of shredded lettuce and tomatoes with guacamole, sour cream and salsa as condiments.
1 lb Boned Skinless Chicken Breast cut in bite size pieces
8 oz Cream Cheese
1 small can sliced ripe olives
12 corn tortillas (flour also work)
2 10 oz cans green enchilada sauce
1 cup shredded cheese - I like a mixture of cheddar and monterry jack
Satue the chicken in a little butter or olive oil until no longer pink. Add the cream cheese and stir till melted and creamy. Warm tortillas in a small non stick pan or use a little oil if you like. Spoon chicken mixture into tortillas and rol up. Place seam side down in 13x9 pan. Pour enchilada sauce over the enchiladas, sprinkle with shredded cheese and and olives. Bake at 350 until hot and bubbly. Serve over a bed of shredded lettuce and tomatoes with guacamole, sour cream and salsa as condiments.
I agree with QHAddict, though, you have to have corn tortillas. I have a recipe for enchillada sauce that we like very much. Does anyone want me to post it?
