Monday, February 3, 2014

Chicken Enchiladas

Chicken Enchiladas

16 soft corn tortillas, stacked and wrapped in foil
1 medium-sized onion, chopped (1 cup)
1 Tablespoon vegetable oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 8-oz package light cream cheese
6 cups shredded cooked chicken
3/4 cup bottled salsa
1 1/2 cups Cheddar cheese, shredded (6 ounces)
1/4 chopped black olives
2 cans (14 ounces each) enchilada sauce

1. Heat over to 350.
2. Put the wrapped tortillas in the oven and heat for 8 to 10 minutes. Turn the oven off and keep the tortillas in the oven until ready to use.
3. Meanwhile, in a large saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring often, for 5 minutes, or until softened. Stir in the chili powder, garlic powder, and cumin. Add the cream cheese and cook over low heat, breaking up the cheese with a wooden spoon until melted. Add the chicken and salsa. Cook over medium heat, stirring often for 2 to 3 minutes, or until heated through.
4. Remove the pan from the heat. Stir in 1 cup of the Cheddar cheese and the olives.
5. Remove the tortillas from the oven. Spread 1/4 cup of the enchilada sauce over the bottom of each of two 11X7 inch baking dishes.
6. Spoon 1/3 cup of the chicken mixture slightly below the center of each warm tortilla. Roll up from the bottom and arrange seam side down in the prepared dishes.
7. Top with the remaining enchilada sauce and sprinkle with the remaining cheese. Bake for 15 to 20 minutes, or until hot and bubbly. Serve right away.

*Method #2: If this seems like a
lot of drama to create dinner, try using a larger 9X13 pan. Spray it with non-stick cooking spray. Pour some enchilada sauce into the bottom of the pan. Start to layer the ingredients like you would a lasagne. Corn tortilla--meat mixture--cheese repeat. Top it all off with the remaining enchilada sauce and bake about 30 minutes. Top with about 1/2 cup cheese and bake another 5 minutes or until the cheese is melted. Remove from the oven and let sit about 5 minutes before cutting and serving.

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