Thursday, June 27, 2013
Easy Chicken Enchiladas
4 boneless skinless chicken breasts (baked)
1 - 8 oz. block of cream cheese (cubed)
1 - 16 oz. jar of salsa
1 can of chicken stock or broth
1 - 8 count flour burrito shells
8 oz. of Mexican cheese blend (shredded)
Bake chicken breasts and shred. In a large microwave safe bowl, place chicken, cream cheese, and salsa. Put chicken mixture into microwave and cook on high heat for about 3 minutes or until cheese is melted. Mix well.
Spray a large casserole dish with non stick spray.
Take a shell and spread 3 heaping tablespoons of chicken mixture on one end and roll. Place at one end of the dish and roll up another shell. Place it next to the last roll and continue this process until all filling is used.
Pour chicken stock over rolls and cover with foil.
Bake at 350 degrees for 45 or until all stock is absorbed. Remove foil and sprinkle rolls with Mexican cheese shreds. Allow to cool for 20 minutes before serving.
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