Saturday, May 26, 2007

Chichen Enchiladas Versatile

Chichen Enchiladas Versatile

2 Tablespoons Olive Oil
2 cups or more diced onions
2 cups shredded, cooked chicken thigh
1 jar roasted red peppers, diced
3 - 4.5 ounce cans diced green chilis
1/2 cup sour cream
1/4 cup very soft cream cheese
2 cups monterey Jack or Mexican Mix cheese
10 to 12 flour tortillas
1-1/2 can green enchilada sauce

Adornments : Sour cream,diced tomatos or salsa, chopped avocado, green onions, cilantro and ripe olives
Stir together first 8 ingredients.
Pour half the green enchilada sauce in bottom of greased (PAM) 9 x 13 inch baking dish
Spoon chicken mixture evenly over each tortilla, roll up.
Arrange in dish and pour over the rest of the green sauce.
Bake at 350 degrees for 35-45 minutes or until golden brown
A few minutes before finished, sprinkle more cheese over top and return to oven
Remove from oven and and dress with the adornments down the center

Serve and enjoy!!!

Make a few and freeze (without adornments) for future emergencies or for that hot summer day when the kitchen will not let you in.



At 11:53 AM, Blogger primrozie said...

Great recipe! This is the kind of food my family loves.

Great blog! I'll be back. I'm having a busy garden weekend. We just finished building our last raised bed.


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