Tuesday, April 10, 2007

Quick and Easy Chicken Enchiladas

Quick & Easy Chicken Enchiladas

  • 1 (8 ounce) package cream cheese
  • 1 cup salsa
  • Taco seasoning or cumin
  • 2 cups shredded cooked chicken breast meat
  • 1 (15.5 ounce) can black beans, drained (or pinto if you prefer)
  • 6 (6 inch) flour tortillas
  • 2 cups shredded Colby-Jack cheese (orange and white)
  • 1 can enchilada sauce
  • Toppings (see #7 below for ideas)
  1. Cook your chicken with a little taco seasoning or cumin, then shred it (the 2 fork method is easy).
  2. Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
  3. Pour 1/2 of the can of enchilada sauce on the bottom of the baking dish.
  4. In a small saucepan over medium heat, combine the cream cheese (6 oz is actually enough) and salsa. Cook, stirring until melted and well blended. Stir in chicken and black beans. Fill tortillas with the mixture, roll and place into the prepared baking dish.
  5. Pour remaining 1/2 of enchilada sauce on top of tortillas, then spread cheese all over. Cover with aluminum foil.
  6. Bake for 30 minutes, or until heated through.
  7. Garnish with your favorite toppings such as lettuce, tomatoes, avocado, black olives, jalepeno peppers, sour cream, cilantro...
Tips: There will likely be some of the filling left after rolling the tortillas. Have some tortilla chips on hand for your dude to dip with, while waiting for the enchiladas to cook. Good with beer or red wine and a big salad.

Also, I don't know if any of you were like me and thought, "Weird - cream cheese?" but, very OK.

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