Friday, June 24, 2011

Cream Cheese Chicken Enchiladas

12 oz. of Cream cheese 
1 lb. of cooked chicken, shredded(or just used canned)
10-12 large flour tortillas
1 packet of taco seasoning
1 can of black beans
2 cans of green chili enchilada sauce
1 can of black olives, chopped
1 cup of mexican-style cheese
(Sometimes I like to add 1 can, drained and rinsed, black beans, 1 can diced tomatoes, drained, to the mixture to make it go farther.  Plus it also tastes great.)
Heat oven to 350 degrees F.
In a 13x9 pan pour half a can of enchilada sauce on the bottom, spread with a spoon.
In a non-stick skillet heat up chicken with cream cheese and taco seasoning (optional) in the pan until heated through. Then mix in the other half of the can of enchilada sauce and chilies and beans into the mixture.
Heat the tortillas in a ziplock bag in the microwave for 1 min.
Spread some of the chicken mixture evenly on to a tortilla then add a little cheese to the filling while you are making them. Roll it and place it in the pan. Repeat this until the pan is full. Cover evenly with the other can of enchilada sauce. Cover with your shredded cheese and olives. Cover it with foil and bake in the oven for 20-25 min.

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