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    MAIN DISHES: Creamy Chicken Enchiladas

    Source of Recipe

    Gooseberry Patch- Classics Chicken

    List of Ingredients

    2 c. chicken, cooked and shredded
    1 c. green peppers, diced
    16-oz. jar picante sauce, divided
    8-oz. pkg. cream cheese
    10 flour tortillas
    16-oz. pkg. spicy pasteurized process cheese spread
    1/4 c. milk
    2 2-1/4 oz. cans sliced black olives

    Garnish:
    salsa,
    guacamole
    sour cream

    Stir chicken, green peppers, one cup picante sauce and cream cheese in a skillet over low heat until smooth; spoon 1/4 cup mixture onto each tortilla. Roll up and place seam-side down in an ungreased 13"x9" baking pan. In the same skillet, heat cheese spread with milk over low heat until melted and smooth; pour over enchiladas. Sprinkle black olives on top; spoon remaining picante sauce over the enchiladas. Cover with aluminum foil; bake at 350 degrees for 25 minutes or until thoroughly heated. Serve with salsa, guacamole and sour cream. Makes 10 servings.

    Recipe

    Stir chicken, green peppers, one cup picante sauce and cream cheese in a skillet over low heat until smooth; spoon 1/4 cup mixture onto each tortilla.
    Roll up and place seam-side down in an ungreased 13"x9" baking pan.
    In the same skillet, heat cheese spread with milk over low heat until melted and smooth; pour over enchiladas. Sprinkle black olives on top; spoon remaining picante sauce over the enchiladas.
    Cover with aluminum foil; bake at 350 degrees for 25 minutes or until thoroughly heated.
    Serve with salsa, guacamole and sour cream.
    Makes 10 servings.

 

 

 


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