Wednesday, November 11, 2009

Cheesy Chicken Enchilada Dinner

Last night I went grocery shopping after work then hightailed it home to bring on the fiesta. I'm a bit of a wimp when it comes to Mexican food (ie, no re-fried beans, nothing too hot), so this recipe, which was rescued from my sixth-grade International Day cook book, is perfect for me. Here's how to start your own fiesta:


1 package cooked chicken tenders (sauteed on stove top), cut in small pieces
2 large tomatoes, diced
1 large white onion, diced
1 chile pepper, diced (the canned kind will work too if you can't find fresh)
1 block cream cheese (whatever standard size is)
Large soft tortillas
1 bag shredded Mexican or cheddar cheese
Sour cream (optional)


Preheat oven to 350 degrees before cooking chicken and dicing vegetables. Soften cream cheese in medium-sized pot on stove top. Slowly add chicken, tomatoes, onions, and chiles as cheese softens. Get out an 11" x 9" Pyrex casserole dish and set to side of stove. Place first tortilla in dish, sprinkle with desired amount of cheese, and spoon on some of the cream cheese and veggie mixture. Then roll up the tortilla and place break-side down onto dish. Continue until mixture is used up (should make about 6 large enchiladas. You can also use the smaller ones to make 8-10.) Sprinkle cheese on top of enchiladas and bake, uncovered, for 30-40 minutes. Serve topped with sour cream.

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