Monday, October 20, 2008

~Skillet Chicken and Cheese Enchiladas~

Hello all! :-) We tried out a new recipe this evening
for's called "Skillet Chicken and Cheese Enchiladas". It was pretty good! :-) Here's the recipe!

Skillet Chicken and Cheese Enchiladas
~5 Min. prep. ~ 10 Min. cook~ 4 servings~
Pam Original No-Stick cooking spray
1 dozen corn tortillas (6-inch),torn into bite-size pieces

3 cups (12 ounces) shredded cooked chicken
1 can (20 ounces) Rosarlta Enchilada Sauce
1 cup (4 ounces) shredded Cheddar and Monterey Jack cheese blend

1. Spray large skillet with cooking spray.
2. Heat tortillas and chicken over medium-high heat 7 minutes, or until browned, stirring frequently.
3. Pour sauce over tortilla mixture; stir to blend. Sprinkle with cheese. Cover; heat until sauce is hot and cheese is melted.

Note: The recipe said it made up 4 servings, however, we had some other foods on the side and we wound up having some leftovers. With the Enchiladas, we had brown rice with a veggie blend, refried beans topped with cheese and iced tea. Mmmm! :-)

Have a blessed day!

"I delight to do Your will, O my God;
Your Law is within my heart."
Psalm 40:8

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