Wednesday, November 5, 2008

Chicken Enchiladas

1 1/2 cup cooked boneless chicken breast shredded
1 4oz. can green diced Chile peppers
1 4oz pkg. cream cheese
2 Tbs. chopped onion cooked in butter
1 pkg. med size flour tortillas
1 lb. Colby long horn cheese grated
1 lb. Monterey jack cheese ( I use the combined block of Colby and Monterey Jack)
1 can Mild. Medium or Hot Enchilada sauce (your choice)

Mix first four ingredients in a bowl set aside.

Cook tortillas one at a time in oil over medium heat for a few seconds on each side. drain and dip in milk in a pie plate. Lay flat and top with a small amount of chicken mixture, and both kind of cheese. Fold and put in lightly buttered casserole dish folded side down. Cover with sauce and cook in 350 degree oven for 15 minutes add more cheese on top and continue cooking for ten minutes or until cheese melts. Garnish with sour cream. chopped green onions and black olives.

1 comment:

Jennifer said...

more cream chesse

fieste lime seasoning, or southwest, or chioplete pepper mixed with the jarred chicken