Thursday, June 18, 2009

Cheesy Chicken Enchiladas

This has been one of our most fave recipes for a long, long time. Mairi loves it too. We are big fans here of onion, pepper, and sour cream :) I also am a big fan of recipes in which you just throw it all together, mix it up and have a meal. So easy. One thing I will say is that we are kind of afraid of Velveeta. We used to make it with Velveeta, but now we use an organic salsa con queso on top instead and it's just as good and easier than melting velveeta LOL

Cheesy Chicken Enchiladas

***Filling: ***
4 skinless boneless chicken breast, cooked and diced
3/4 cup mild salsa
1/2 green bell pepper, diced
1/2 large yellow onion, diced
2 cups mexican blend shredded cheese (cheddar/jack)
1 cup sour cream
4 ounces cream cheese, softened
1 teaspoon garlic powder
1 teaspoon paprika
salt and pepper to taste
1/2 teaspoon dried cilantro
1 cup cubed velevetta cheese (or other processed cheese)
1/2 cup milk

in Large bowl mix: filling ingredients thoroughly Fill 8 large flour tortillas with this mixture, roll them up and place Iin sprayed/greased casserole dish


In microwave safe dish combine cheese and milk.

Microwave on high, stopping to stir often, until cheese is melted and sauce is smooth (it has a tendency to boil over) pour cheese sauce over enchiladas covering completely spread a little more salsa over cheese sauce cover in foil and bake at 325: for 45-60 minutes, remove from oven and remove foil and allow to stand for 10 minutes

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