Friday, May 20, 2011

Chicken Enchiladas

10 8" flour tortillas
2 lg chicken breasts
1/2-2/3 c. green salsa
1/2 c. sour cream
8 oz shredded monterrey jack cheese
Seasoning for the chicken:
chili powder
garlic powder
onion powder

Put 2-3 tbsp. canola oil in a skillet and heat at med-high. Season one side of each chicken breast. When the skillet is hot, add the chicken, seasoned side down, then season the other side. Cook 4-6 minutes on each side until golden and crusty and cooked through. Remove from skillet and let sit a couple of minutes.

Shred or dice the chicken and mix it with 1/4-1/3 c of the salsa, the sour cream, and 3/4 of the shredded cheese.

Fill the tortillas (you don't want to over stuff them, the filling is rich), roll them, and place them in a lightly greased baking dish. (9X13)

Top them with the remaining salsa, leftover chicken filling (if you have any), and the remaining cheese.

Bake at 350 for 25-30 minutes.

Posted by: Erika

No comments:

Post a Comment