I wanted to post this a while ago, but misplaced the recipe.
My friends Jeremy and Tim make these and they are just wonderful. I made them for my little nephews last year and they loved them.
I remembered them when reading your ideas on what to do with that half of a bird nesting in my fridge.
Jeremy's Chicken Enchiladas
2 small carots fine diced
1 green pepper fine diced
1 garlic clove minced
1 TBL butter
1 TBL olive oil
8 oz cream cheese
4 oz can chopped green chiles
4 cups shredded cooked chicken
2 cups salsa
16-20 soft flour tortillas
1-2 cups shredded monterey jack cheese
1/4 cup chopped cilantro
Saute carrots, pepper, and garlic in butter and oil till soft. Add the cream cheese and heat till melted; stir in the green chilis and chicken. Set aside. Pour one cup salsa in a 9x13 baking dish. Heat the tortillas (1 or 2 at a time)for 20 seconds in the microwave or a hot skillet for 20 seconds. Using about 1/2 cup spread chicken/cream cheese mixture down the center of each tortilla. Roll up carefully and place on the salsa in the baking dish. Repeat till all tortillas are filled. Spread with 2nd cup of salsa and sprinkle cheese on top. Bake at 350 for 20 to 25 minutes till heated through and cheese is melted. Sprinkle with cilantro just before serving.
Serves 8-10
My friends Jeremy and Tim make these and they are just wonderful. I made them for my little nephews last year and they loved them.
I remembered them when reading your ideas on what to do with that half of a bird nesting in my fridge.
Jeremy's Chicken Enchiladas
2 small carots fine diced
1 green pepper fine diced
1 garlic clove minced
1 TBL butter
1 TBL olive oil
8 oz cream cheese
4 oz can chopped green chiles
4 cups shredded cooked chicken
2 cups salsa
16-20 soft flour tortillas
1-2 cups shredded monterey jack cheese
1/4 cup chopped cilantro
Saute carrots, pepper, and garlic in butter and oil till soft. Add the cream cheese and heat till melted; stir in the green chilis and chicken. Set aside. Pour one cup salsa in a 9x13 baking dish. Heat the tortillas (1 or 2 at a time)for 20 seconds in the microwave or a hot skillet for 20 seconds. Using about 1/2 cup spread chicken/cream cheese mixture down the center of each tortilla. Roll up carefully and place on the salsa in the baking dish. Repeat till all tortillas are filled. Spread with 2nd cup of salsa and sprinkle cheese on top. Bake at 350 for 20 to 25 minutes till heated through and cheese is melted. Sprinkle with cilantro just before serving.
Serves 8-10