Tuesday, March 10, 2009

cheesy chicken enchiladas

These were SOOO good! I love the archer farms brand at target! They have such yummy stuff, these wheat tortillas are the best & this recipe was on the back of the package. I also bought the lime cilantro rice to go with these. Last week I made some yummy vanilla bean shortbread for Chad to take to work from archer farms....you should def check their grocery aisle!!
Makes 4 servings, 2 enchiladas per serving

~1 tbsp. evoo
~1/2 c. chooped onion
~1 tbsp. chili powder
~3 c. chopped, cooked chicken (I used 4 thin sliced, boiled & shredded in food processor)
~1 (15 oz.) jar of salsa con queso dip
~8 wheat tortillas (I use archer farms, Target brand)
~1 (10 oz.) can of enchilada sauce
~1 c. shredded cheddar cheese (I used 2% milk taco cheese)

Heat oven to 375. Spray 13x9-inch baking dish with non-stick cooking spray.

Heat oil in 10-inch nonstick skillet over med heat. Add onions & chili powder. Cook, stirring occasionally, until onions are soft. Reduce heat to low; stir in cooked chicken & 3/4 cup of con queso dip; cook until hot.

Spread remaining salsa con queso on bottom of baking dish. Spoon about 1/3 cup of chicken mixture (approx 2 1/2 tbsp.) down the center of each tortilla. Roll up tortilla; place seam-side down, in greased baking dish.

Pour enchilada sauce over tortillas; sprinkle with shredded cheese.

Bake uncovered, for 20 minutes or until cheese is melted & edges are bubbling.

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