Thursday, April 15, 2010

A taste of the BORDER!

So yesterday, I decided my chicken pesto, salads, country ribs, and salmon croquettes were getting a little old, so I thought I would try to make something different. I had put a whole chicken in the crock-pot yesterday morning and came up with the idea of chicken enchiladas! So I started looking online and found this real easy recipe. I wanted to share it because it is something different and GOOD. Oh! and It is also REALLY EASY!

Chicken Enchiladas Recipe:
  • 1 (8 ounce) package cream cheese
  • 1 cup salsa
  • 2 cups chopped cooked chicken breast meat
  • 1 (15.5 ounce) can pinto beans, drained (I used Black Beans)
  • 6 (6 inch) flour tortillas
  • 2 cups shredded Colby-Jack cheese

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
  3. Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

I served it with just chips and queso dip.

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