Sunday, December 16, 2007

Chicken Enchiladas

We love Mexican food and thought we would enjoy chicken enchiladas. I have to say that we were both very disappointed. I don't know what it was about this recipe but it just wasn't for us. Joe said it was even worse the next day at lunch. Plus it was very messy to make. I had made some rice to go along with it so at least there was something to eat.

We will not be making this recipe again.

Pepper added by Joey - LOTS

Pinch of cumin
2 chicken breasts
1 tablespoon olive oil
1/4 spanish onion
1 oz cream cheese softened (used low fat)
1/4 cup sour cream (used low fat)
1/4 cup plus 3 tablespoons marble cheese (or you could use any other kind that you want)
3/4 teaspoons parsley
1/8 teaspoon oregano
1/8 teaspoon pepper
1/4 can (28oz) chopped tomatoes, undrained
1/2 of a fresh tomato, chopped
2 tablespoons water
3/4 teaspoon chili powder
1 clove garlic, minced
1 cup enchilada sauce (I used red)
4 flour tortillas (I used large)

1. Sprinkle chicken with salt, pepper and cumin. Grill over medium heat for 8-10 minutes
2. Chop chicken into small pieces and set aside
3. Heat oven to 350 degrees
4. In a skillet heat the olive oil and add onion and cook until tender
5. In a mixing bowl combine cream cheese and chicken. Add to skillet
6. Mix sour cream, parsley, 1/4 cup cheese, oregano and pepper into skillet.
7. Heat until cheese melts
8. Stir in canned and fresh tomatoes, water, chili powder and garlic
9. Roll even amounts of the mixture into the tortillas and arrange in a baking dish
10. Cover with enchilada sauce and the remaining cheese
11. Bake uncovered for 20 minutes

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