Thursday, October 2, 2008

Chicken and Cheese Enchiladas

This recipes is one of my favorite. It's really easy and REALLY good. I've finally managed to get the proportions down to an appropriate level so now I'm sharing the recipe with you!

What you will need:
  • 1 Med onion, chopped
  • 2T. margarine
  • 2 chicken breasts cooked and shredded (approx 3 c.)
  • 1 (~24+ oz) jar picante sauce
  • 1 can Rotel tomatoes (medium or mild)
  • 4 oz. cream cheese
  • 2-3 tsp. ground cumin
  • 18 oz. sharp cheddar cheese
  • 8-10 flour tortillas
Step 1:
Place chicken breasts in crock-pot and cover with Rotel and cook on med heat until chicken shreds apart with fork (approx 3 hours).

Step 2:
Once chicken is ready, cook onions in margarine until tender. Drain off approximately half of liquid in chicken mixture and place mixture in large skillet with cooked onions.

Step 3:
Stir in cream cheese and cumin (can add more cumin to taste). Cook until heated. Stir in 2 cups cheese.

Step 4:
Lightly cover bottom of a 9 x 13 baking pan with picante sauce. Spoon about 1/3 cup mixture in center of each shell. Roll up.

Step 5:
Place seam side down in baking dish on thin layer of picante. Cover with remaining picante and cheese. Bake 15-20 minutes.

No comments: