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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Enchilada's Recipe

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This recipe for Chicken Enchilada's is from The Nimitz Elementary PTO Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. chopped onion
2 tbsp. vegetable oil
1 tsp. each chili powder, garlic powder, and ground cumin
8 oz. cream cheese
6 c shredded cooked chicken
3/4 c salsa
1/4 c chopped blacked olives
16 Tortilla's
2 (14oz ) can green chili sauce
2 c shredded cheddar cheese
Directions:
Directions:
Heat oven to 350*. In a large saucepan cook onion in oil for 5 minutes or until tender. Stir in chili powder, garlic powder and ground cumin. Add cream cheese and cook over low heat breaking cheese into chunks with wooden spoon until melted. Add chicken and salsa. Stir over medium heat until hot. Remove from heat. Stir in 1 1/4 c of cheddar cheese and the olives. Spread 1/4 c of the enchilada sauce over the bottom of 2 11x7 in baking dishes. Spoon 1/3 c. chicken mixture slightly below center of the tortilla. Roll from the bottom and arrange seem side down. Top with remaining enchilada sauce and sprinkle with remaining cheese. Bake 15-20 minutes. (Bake 30-35 minutes if refrigerated)

 

 

 

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