Wednesday, October 22, 2008

Delicious Chicken Enchiladas

In the bag:
1/4 c. dried onion (or 1 medium onion, chopped)
1 small can diced green chiles
1 t. chile powder
1 t. garlic powder
1 t. cumin
1 large can green enchilada sauce
12 flour tortillas

From the kitchen:
1 T. olive oil
2 c. shredded cheddar cheese
1 lb. chicken, cooked and shredded
1 8oz. package cream cheese

1. Prepare driend onion: boil 6 T. water and remove from heat. Stir in onion. Let sit for 5 minutes.
2. Heat oil in skillet over medium heat. Add onion and green chiles, and heat for 5 minutes.
3. Stir in chile powder, garlic powder, and cumin. Add cream cheese, and stir until melted. Add chicken and 1/3 of the enchilada sauce. Stin in 1 cup cheese.
4. Spoon 1/3 cup mixture over each tortilla, then roll tortillas and set in a 9x13 baking dish.
5. Mix the remaining 1 cup cheese with the remaining 2/3 of the enchilada sauce. Pour over the top of tortillas.
6. Cook at 350 degrees for 15-20 minutes until bubbly and heated through.

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