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CHICKEN
ENCHILADAS
M U R R AY FA M I LY, WALPOLE, MA
“I received this recipe from a friend when Colin was in preschool. He has loved it ever since. If I ask him what he would like for dinner, he always says chicken enchiladas.” Maureen Murray
PREPARATION
1. Preheat oven to 350°F. Lightly coat a 9- by 13-inch baking dish with nonsick cooking spray.
2. In a large pan over medium heat, warm the chicken, buter, cream cheese, 1 cup cheddar cheese, 1/4 cup taco sauce and cumin. Cook, sirring frequently, unil smooth.
3. Spread the torillas out onto a work surface. Spoon the chicken mixture into the center of the torillas and roll up ightly. Line up the torillas
in the prepared baking dish. Top with the remaining taco sauce and sprinkle with the remaining cheddar cheese.
4. Bake unil the cheese has melted and the enchiladas are warmed through, 20 to 30 minutes.
INGREDIENTS
Serves 4
1 pound chicken breast, cooked and shredded
2 tablespoons buter 4 ounces cream cheese, sotened 8 ounces shredded cheddar cheese 1 (8-ounce) jar taco sauce 1/2 teaspoon ground cumin 8 lour torillas
Taste of Home – Page 63