"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Spicy Chicken Enchiladas Recipe

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This recipe for Spicy Chicken Enchiladas, by , is from The Kinsella Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherry Kinsella
Added: Wednesday, June 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 pound cooked boneless, skinless chicken breasts, shredded
1 1/2 cups salsa, divided
4 ounces cream cheese, cubed
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 cup shredded Cheddar and Monterey Jack Cheese, divided; optional
1 (4-ounce) can chopped green chiles, drained
8 (8-inch) flour tortillas

Directions:
Directions:
Preheat oven to 350 degrees. Heat oil in a large skillet. Add onion and garlic; cook, stirring, over medium heat for 2 minutes. Add chicken, 1/4 cup salsa, cream cheese, cilantro, and cumin; cook until heated through, stirring occasionally. Add 1/2 cup shredded cheese and green chiles; mix well. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam sides down, in a 13-by-9-inch baking dish; top with remaining 1 1/4 cups salsa and remaining 1/2 cup shredded cheese. Bake for 15 to 20 minutes or until heated through.

Number Of Servings:
Number Of Servings:
4

 

 

 

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