Kiera sent me this recipe. She said, "...actually it came in the mail on one of those free recipe cards trying to entice you to join a recipe club. Anyway we really like it and make it quite often. Enjoy!" Thank you, Kiera, for sending this recipe!
Kiera's Enchiladas
-2 cups chopped cooked chicken or turkey (or 2 cans of canned chicken)
-1 cup chopped green bell pepper
-1 pkg. (8 oz) Cream Cheese
-1 jar (8 oz) salsa, divided
-8 (6-inch) flour tortillas
-Approx 1-2 cups grated cheese
-Optional: cut up green onion, or other miscellaneous vege’s around the house.
1- Stir chicken, bell pepper, cream cheese, and ½ cup salsa in saucepan on low heat until cream cheese is melted. (Also include any vegetables you wanted to add, we like green onion and sometimes squash).
2 – Spoon 1/3 cup chicken mixture (or whatever looks good) down the center of each tortilla; roll up. Place, seam-side down, in lightly greased 12 x 8 inch baking dish.
3 – Sprinkle grated cheese over top of enchiladas. Pour remaining salsa over cheese down the center of the pan.
4 – Bake at 350 for 20 minutes or until thoroughly heated.
*Cardine's notes: To me, the cream cheese part makes it sound divine!
6 comments:
The cream cheese really does add alot...it's really rich, but sooo good. ;) Also "four tortillas" is supposed to be "flour tortillas" my bad. :)
Hey, good job Kiera! I knew you would comment someday.
Will you come to my house and make me enchiladas?
Kiera - I fixed it. :)
This is what I'm talking about - cream cheese in enchiladas. Sounds like heaven to me.
Cardine, I love this idea of posting variations of enchilada recipes. I think I could eat Mexican just about every night of the week. I'll get mine sent off one of these days.
The cream cheese is intriguing me. I think I may need to try this.
I don't have an enchiladas recipe, so I'm waiting for the next dish. Until then, I'm making notes and planning on making enchiladas really soon. The only problem will be choosing which variation! :)
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