Friday, June 10, 2011

{Recipes} Yummy Chicken Enchiladas

Who doesn't love chicken, cheese and salsa wrapped up in a tortilla shell? Well this recipe from "Spread a Little Joy" from Philadelphia Cream Cheese really is the yummiest, creamiest enchilada I've ever had.

Serve it up with a little Mexican rice (and maybe a margarita!) and you're good to go.

This is only the first recipe I've tried out of this book, but others look absolutely amazing!

Creamy Corn and Turkey Soup ... Pizza Frittata ... Double-Chocolate Cheesecake. Yup. Those are all on my list of ones to try!

The Recipe:

1 small onion, chopped
1 clove garlic, minced
1 pound cooked boneless skinless chicken breasts, shredded (but I used cubed)
1 cup salsa, divided
4 ounce (1/2 of an 8 ounce package) cream cheese, cubed
1 tablespoon chopped cilantro
1 teaspoon ground cumin
1 cup shredded cheddar and monterey jack cheese, divided
8 6-inch flour tortillas

* I doubled the recipe. Works like a charm. I also left out the cilantro ... just not a fan.

First step is to preheat the oven to 350 degrees. Heat a large skillet sprayed with cooking spray on medium heat. Add onions and garlic.

Cook onions and garlic for 2 minutes, stirring frequently. (I cook the onions first, then add the garlic. You don't want the garlic to burn.)

Add the cooked chicken, 1/4 cup of salsa, cubed cream cheese, cilantro and cumin.

Mix well.

Mmmmm, I love cumin.

And cheese, too!

Ok, back to the recipe now...

Cook for 5 minutes, or until heated through, stirring occasionally.

Add 1/2 cup shredded cheese, and mix well.

Spoon about 1/3 cup of the chicken mixture down the center of each tortilla; roll up. 

Place seam side down in a 13-by-9 inch baking dish that has been sprayed with cooking spray.

Top with remaining shredded cheese and salsa.

Bake at 350 degrees for 15 or 20 minutes or until heated through.

Now eat up before it gets cold!


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