Wednesday, November 10, 2010

Sharing a Yummy Recipe...

I made these a week or so ago and thought I would share because they are
A. Super easy
B. Delicious
C. Kid's love them too!

What is it?

Creamy Green Chicken Enchiladas.

The recipe is actually on the the back of the Old El Paso Green Enchilada sauce can. But, I will jot it here as well.

You'll have to forgive the lighting on these pics-it's terrible!

I am missing one brick of cream cheese in this pic-whoops.

This is the can chunk your chicken like this or boil and shred. I think I prefer shredded myself.-even if the boiling is an extra step that lengthens the process.

After tortillas are filled, sauce is poured on and "sprinkled", or mounded like us, cheese...pre-baked.

Final product...mmmmm! We like to top with a little extra cheese and lettuce and side with Doritos.

I was all set to give the recipe straight off the can but...I have no can!

I believe it is like this...

1 lb. chicken
1 tbsp oil
2 cans Old El Paso green enchilada sauce
1 can chopped green chilies
1 brick cream cheese
1-2 (?) cups shredded cheese (I would venture to say that it would be cheddar)
1 package tortillas (6 inches)

Preheat oven to 350*
In a skillet with oil, cook diced chicken until no longer pink. Add brick of cream cheese and can of chilies. Stir until cream cheese is melted and you have a creamy consistency.
In a 9x13 pan, sprayed with cooking spray, pour enough sauce on bottom of pan just cover. Fill and roll approximately 8 tortillas and place in pan seam side down. Sprinkle shredded cheese on top and bake for approximately 20 minutes, more or less depending on your oven. Serve and enjoy!

So, today, I am grateful for quick and easy recipes that are good! It makes my life a bit easier and makes the family happy!

1 comment:

Kate said...

that is one of my favorite recipes! I like to use a rotisserie chicken from the deli- you can get them for half price at walmart at 9pm...i debone, and freeze the meat, that makes this recipe very easy! i am glad you like it!