Epiphanies in the Den
Revelations and Insights of a Wife, a Mother and a Soldier
Sunday, March 4, 2012
Creamy Chicken and Chile Enchiladas
3 chicken breasts cubed
1 container of
Philly Santa Fe Blend Cooking Cream
1 package/box of taco rice
1 - 5oz Can of chopped green chiles
10 - 6 inch flour tortillas
2 - 10oz cans of green chile enchilada sauce (we use Old El Paso)
1 cup of shredded cheddar or Mexican blend cheese
sour cream, salsa, tomato, guacamole, lettuce, scallions (optional)
Heat oven to 400 degrees F. Spray 13x9-inch glass baking dish with cooking spray.
Cook Taco Rice according to instructions; layer in the bottom of the glass baking dish.
Cook chicken over medium-high heat in skillet until no longer pink in the center. Sir in cooking cream and chiles; reduce heat to medium. Cook and stir until cooking cream is melted (approx 6 min).
Spoon 1-2 tablespoons of shredded cheese on each tortilla; sppon chicken filling on top of cheese and roll tortilla and place seam-side down.
Poor enchilada sauce on top and sprinkle with remainder of shredded cheese. Bake 15-20 minutes or until hot and cheese is melted.
Top with tomatoes, lettuce, guacamole, salsa, scallions or sour cream if desired.
**for a make ahead, prepare and freeze. Thaw in refrigerator over night and cook for 30-40 minutes.
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