Cookin' With Leo

By Andrea Abernathy 

 

Well, it seems that Grandpa's Dear Italian Fairy Godmother must be waiting and watching to see if I am worthy to share in her many cooking adventures. I sure hope she enlightens me soon. I want to make both her and Grandpa proud. Maybe someday soon, one or both of them will send down some interesting goodies for me to add to my collection. And then, of course I will share them with all of you! 

I know that March is the month of St. Patrick's Day and the Irish, however this recipe is not an Irish tradition…but it is GREEN! I hope you like it!
 
Andrea’s Chicken Enchilada’s Ingredients:

• 1 lb boneless chicken breasts
• 1 pkg cream cheese
• 1 cup of salsa
• 2 cans green chilies sauce
• 8 burrito size tortillas
• 1 pkg of shredded Mexican/fiesta cheese
• 2 tablespoons of oil

Here’s what you do:

Cut up chicken into 1" squares
Heat 2 tablespoons of oil in large skillet,
Cook chicken on all sides, and drain excess fat
Add cream cheese, mix well
Stir in salsa until mixed
Grease 9x13 pan
Coat bottom of pan with thin layer of green chilli sauce
Fill each tortilla with chicken mixture, sprinkle of cheese, roll and place in pan
Cover the enchiladas with remainder of green chili sauce and shredded cheese
Bake in 375 degree oven for 30-45 minutes until cheese is bubbly

My family likes to top their enchiladas with Sour Cream…..Enjoy!
See you next time!

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Click on Andrea Abernathy  for bio and list of other works published by Pencil Stubs Online.