Yummy Enchiladas:
1 lb. cooked chicken strips, or canned chicken (that's what I used)
1 brick cream cheese (can use low fat)
1 sm can green chiles
*warm in a skillet until cream cheese melts
*Spoon mixture into 10, or so, warmed large corn tortillas (I found mine at Walmart), roll up and place seam side down in a greased casserole dish. Pour over the top, 2 10 oz. cans Old El Paso mild green chile ench. sauce (Jon says it's hard to find good green ench. sauce and he thought this one was really good) and put grated cheddar cheese on top. Bake @ 350 for 15-20 min. YUMMY! EASY! FAST! It's good with or without sour cream and serve with spanish rice, corn and or beans.
Me, Jon, and Haleigh loved it. Lauren and Collin thought it was a little spicy but putting sr. cream on it helped to cool the spiciness and then they ate it up!
1 comment:
This looks SO good, and really easy - we'll try it!
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