Recipe: Creamy Chicken Enchiladas
This recipe is dedicated to everyone that wants to join Cinco de Mayo celebrations but cannot eat peppers, onions, or salsa.
Ingredients:
- 1 pound of chicken breast
- 1/2 package of reduced fat cream cheese
- 8 ounces of Mexican shredded cheese mix
- 2 cans of cream of chicken
- 1/2 teaspoon of ground black pepper
- 1 cup of corn
- 12 corn tortillas
Directions:
1. Boil chicken breast for approximately 15 minutes (or until fully cooked) and then add to your mixer bowl.
2. Place cooked chicken breast in mixer bowl using a paddle attachment and shred by mixing on a low speed until fully shredded.
3. Add the cream cheese, 1/4 cup of the cheese, ground black pepper, and cooked corn to the mixer bowl. Mix on low speed until evenly distributed.
It will look like this:
5. Add approximately 1/4 cup of the chicken mixture to each corn tortilla, roll, and place in a greased pan.
6. Pour cream of chicken on top of the enchiladas.
7. Top with cheese.
8. Bake covered at 350-degrees for 25 minutes.
9. Uncover and bake an additional 5 minutes.
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