Page 73 - 2016TOHCookbook
P. 73
Chicken Enchiladas
Murray Family | WALPOLE, MA
“Every time I ask what Colin would like for dinner, he says enchiladas...”
MAUREEN MURRAY
INGREDIENTS
Serves 4
1 pound boneless skinless chicken breasts, cooked and shredded 4 ounces cream cheese, cut into cubes
1 (8-ounce) jar taco sauce
8 ounces shredded cheddar cheese
2 tablespoons unsalted butter or margarine 1⁄2 teaspoon ground cumin
8 flour tortillas
PREPARATION
1. Preheat oven to 350°F. Spray the bottom and sides of a 9- by 13-inch baking dish with nonstick cooking spray.
2. In a large skillet over medium heat, melt butter/margarine, stir together the chicken, cream cheese, 1⁄4 cup of the taco sauce, 1 cup of the cheddar cheese and the cumin until the cheeses have melted and the mixture
is smooth.
3. Divide the filling evenly among the tortillas and roll each tortilla up tightly. Line the tortillas in the prepared baking dish and top with the remaining taco sauce and cheddar cheese.
4. Bake until the cheese is melted and the enchiladas are warmed through, about 20 minutes.
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