Wednesday, June 27, 2007

Chicken Enchiladas

Makes 8 Servings

1 lb. boneless, skinless chicken breasts, cubed
2 jars salsa
1 - 8oz. pkg. cream cheese
1 cup shredded cheddar cheese
2 tablespoon butter
1/2 cup chopped onions
flour tortillas
extra shredded cheese for topping


Melt butter in skillet; add chicken and onions and saute until chicken is cooked thoroughly and onions are translucent. Add 1 of the cans of salsa and cream cheese and stir until cheese is melted. Add cheddar and let melt. Scoop into the flour tortillas and wrap into cylinders. Spread a little salsa on the bottom of a 13 x 9 sprayed pan. Lay wrapped enchiladas evenly in the bottom of the pan. Spread more salsa and shredded cheese on top. Put in a 350 degree oven for 20-30 minutes--just until heated through and cheese melts. Serve with sour cream, salsa and chopped scallions, if desired.

This recipe is super-easy to make and very quick too. It is really easy to double and even triple if you have a big family like I do! We usually omit the chopped onions because we have picky kids who hate onions, but it's up to you what you like to add or omit. You can substitute different kinds of cheese or salsas, and even add more veggies if you like. I didn't put what size or how many tortillas you need, because sometimes I go through two packages, sometimes one. And sometimes we like the bigger tortillas, and sometimes just the smaller ones! It's up to you what your family likes the most. This recipe is freezable as well, and you can make it just as easily in the crockpot if you want to.

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