Friday, November 10, 2006

Creamy Chicken Enchiladas and Rice with Chilies and Tomatoes

This is a new favorite for left over chicken. Slice 2 large onions thinly and saute them in 2T butter being careful not to burn them. Remove from the heat and add 2C cooked chicken, chopped, 1/2C chopped roasted red peppers and 6 oz. of cream cheese. Stir gently to blend these ingredients and add salt to taste. Pour a little green enchilada sauce in a 9x13 baking pan. Spoon 1/3C of the mixture onto a tortilla (flour or corn), roll them and place them seam down in the pan. Hint: in order to make the tortillas flexible, warm them in the microwave. Continue until all the mixture is used, about 12 enchiladas. Cover with the remaining large can of green sauce and top with 8 oz. shredded Monterey jack cheese. Bake uncovered at 375 F for 20 min. We finished it under the broiler until the cheese was nicely browned.
Brown rice was prepared according to package instructions. A small jar of diced green chilies and 1C diced canned tomatoes were added just before serving.



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