Tuesday, November 9, 2010


Came from:  My friend Annie shared it with me and now I'm sharing it with you!


1 lb of boneless skinless chicken
1 box of cream cheese
¼ cup diced green peppers canned with juice and all
6-8 tortillas
Shredded cheddar cheese
1 can of green chile enchilada sauce

How to: 

In a skillet cook the chicken with any spices you like. I usually shake salt, pepper, oregano, cumin and garlic salt over mine. Shred the chicken right in the pan if you have cheap pans like we do or do it on a cutting board and throw the chicken right back into the pan. Add cream cheese and diced green peppers. Cook until the ingredients are all melted and fully mixed together. Remove from heat.

In an 11x9 baking dish, pour in a small amount of the enchilada sauce, to cover the bottom of the dish. Pampered chef stoneware is the best for this, but any old baking dish will do.  Then spoon into each tortilla the chicken mix and a small handful of cheddar cheese. Fold and close/roll the tortillas. Lay them face down in the pan so they won’t roll open. Pour on top of the enchiladas the rest of the enchilada sauce. Top with more cheddar cheese.

Bake at 350°F for 15 minutes or until the cheese melts. Serve.

Side Notes:  This meal is mildly spicy.  I wouldn't hesitate to serve to any adults, but we held off from serving it to our son till he's got a little more tolerance for spice. 

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