Sunday, March 4, 2012

Creamy Chicken and Chile Enchiladas

  • Ingredients

  • 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)

  • Directions
  1. Heat oven to 400 degrees F.  Spray 13x9-inch glass baking dish with cooking spray.
  2. Cook Taco Rice according to instructions; layer in the bottom of the glass baking dish.
  3. 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). 
  4. 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.  
  5. Poor enchilada sauce on top and sprinkle with remainder of shredded cheese.  Bake 15-20 minutes or until hot and cheese is melted. 
  6. 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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