Friday, October 23, 2009

Cheesy Chicken Enchiladas-A Favorite and Easy "Go to" Meal

 Cheesy Chicken Enchiladas

My family, Friends, and I love this recipe. I am making it for some friends that are coming to visit Friday night and I thought I would share it with you. Hope you enjoy as much as we have..
This is a great dish that can be made ahead of time and can be cooked 1 hour before dinner...

1 can of Salsa Con Queso
4 Chicken Breast
1 small onion-optional
1 can of black or kidney beans-optional
1 small can of salsa
1 cup milk
10 Soft Tortilla
2 cups Mexican cheese
9x13 pan

Top with any of these of all:
Sour Cream
Salsa or Tomato
You can also make an Avocado dip and top it off with that

Cut your chicken into bite size pieces and sauté with onion. Completely cook meat. Add your favorite spices to chicken while it is cooking. Then in a separate bowl mix 1 can of Salsa Con Queso (medium to mild--depending on the spice or heat you want in the dish), 1 cup milk, 1 small jar of salsa ( you don't have to use all of it.) After meat has cooked add 1 can of beans to chicken until beans are hot. Pour half of your cheese mixture into pan with chicken, mix and warm through. Then take your soft tortilla and fill one at a time with meat mixture. Roll each of them and stack them next to each other until the tray is full. Pour remaining cheese mixture on top of the dish and top with 2 cups mexican cheese.
Bake at 350 for about 45 minutes to 1 hour. Or until bubbly and brown. You can cover with foil for the first 30-45 minutes. Then pull the foil off and let the dish get brown.

Note: You can add sautéed peppers to your meat mix if you like as well.
You can also top with Scallions.

If you make this ahead of time then store in refrigerator until you cook it. It will take a full 1 hour coming straight from the refrigerator.


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