I wonder why these slipped off the radar. At one time it was a mainstay on our menu. We’d make them at least once every couple of weeks. It’s a fast and easy recipe – ready in a few minutes
Chicken Enchiladas
Ingredients:
2 chicken breasts (sliced)
1½ cup Salsa
1 8 oz pk cream cheese
8-12 soft Tortilla shells
1 cup can tomatoes (spices as desired)
½ cup shredded cheese
Directions
Fry chicken pieces; add salsa and cream cheese and heat through until cheese has melted and blended in with salsa. Spoon mixture (approx 2-3 tbsp) lengthways down the middle of each tortilla shells, fold ends then roll. Place rolls on cooking sheet and broil until golden/crisp.
Puree canned tomatoes and heat through. Pour 1 cup over shells and top with cheese. Place under broiler for another couple of minutes until cheese is melted. Serve with rice and remaining tomato mixture.
