Thursday, April 26, 2018

Chicken Enchiladas

It's almost Friday, so I'd like to wish everyone a happy Friday....

This is a dish that is super easy to make.  For the cooked chicken, you could buy some chicken tenders and stir-fry them up, or you could purchase a cooked whole chicken from the grocery store.

Chicken Enchiladas

Serves 4

2 cups ricotta cheese

1 1/2 cups salsa
1/2 red bell pepper, finely chopped
1 jalapeno pepper, seeded, finely chopped
1 tomato, chopped
1/2 teaspoon ground cumin
1 teaspoon ground chili powder
1.5  cup cooked, cubed chicken
1 cup Moneterey Jack cheese, grated
Eight - 6 inch (15 cm) flour tortillas
Sour Cream

Preheat oven to 350 degrees F.  Wrap tortillas in foil and place in oven until soft but not firm, about 5 minutes.  In a bowl combine the ricotta cheese, 1/2 cup salsa, red bell pepper, jalapeno pepper, tomato, cumin, chili powder and chicken. Mix well.  Spread 2 heaping tablespoons of mixture onto each tortilla and roll up.  Place in slightly oiled 9 x 13 inch (33x23cm) pan, seams down.  Spread remaining salsa on top of tortilla, and sprinkle cheese over salsa.  Bake 15-20 minutes or until heated through.  Serve, passing sour cream.

Note:  If you like refried beans then spread a thin layer on each tortillas before adding the filling.

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