Wednesday, February 25, 2009

Chicken Enchilada

Our love for mexican food is what inspired me to cook this dish. I got this recipe from Kraft. It is quite different from the usual enchilada recipe because this does not call for enchilada sauce. I think it tastes refreshing because of that. When I make this again, as suggested by my husband, I will use some green enchilada sauce as topping and see how that works.
Serving Size: 2
1 small onion, chopped
1 clove garlic, minced
2 cooked small chicken breasts (about 1 lb.), shredded
1 cup Salsa (thick and chunky kind), divided
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 Tbsp. chopped cilantro
1 tsp. ground cumin
1 cup cheddar & Colby Jack cheese, divided
4 oz . jalapeno pepper, diced
4 flour tortillas

Preheat oven to 350 F. Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro, jalapeno, and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.
Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
Bake 15 to 20 minutes or until heated through. Enjoy with guacamole and sour cream topping!

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