Tuesday, May 25, 2010

Green Chile Chicken Enchilada

Cast of characters:
All natural, uncooked tortillas
2 cans Old El Paso Green Chile Enchilada Sauce
Grated cheddar/monterey jack cheese
1 pkg cream cheese
1 pkg cooked chicken strips
Spray pam in the bottom of an all-clad pan (You don't want the heat to be too high)

I left an important friend out of the picture. You will also need a small can of diced chile peppers or we are braving it tonight and using a can of diced jalapenos.
Warm the cream cheese block in the microwave
Slice chicken into cubes, microwave to soften
Add the jalpenos or green chiles here

Pour one can of the green enchilada sauce in the bottom of a 9x13 pan

Start with one tortilla
Spoon the chicken/cheese mixture into the middle of shell
Sprinkle grated cheese in the center

Fold in starting by the outside edges, folding in
Then roll top to bottom with the seams on the bottom of the dish

This is what one enchilada should maybe, hopefully look like
I didn't get them in there very organzied but they will still taste so good!

Pour the remaining Green Chile Salsa can over the top of the enchiliadas
Add grated cheese
And for that matter a little bit more!
In a preheated oven at 400 degrees place enchiladas in oven and bake for 20 minutes
All the cheese and edges need to be brownish and bubbly
Plate it with some sour cream and homeade salsa'
It really is simple and fabulous and divine! and best of all easy!
I think this meal needs some chips and salsa'
Pure Limeade
And a Pinata!
Mexican Fiesta!!!!

1 comment:

  1. Mmmmm....I want to go make that right now. Looks so yummy Suzy!