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Sunday, May 30, 2010

Espinacha Chicken Enchilada’s

  • 4 med chicken breasts , chopped small pcs.
  • 1 can Mexican style tomatoes
  • 2 pkg cream cheese (8 oz. each)
  • 1/2 box frozen spinach,thawed and squeezed dry
  • 2 pkg Shredded Pepper Jack cheese
  • 1 jar chunky salsa
  • Small carton heavy whipping cream
  • Cheddar Cheese
  • Tortillas

*Drain excess juice from salsa in a colander

*Combine softened cream cheese, salsa, spinach, pepper jack cheese and whipping cream. Melt in microwave, stirring occasionally.

*Cut up chicken and combine with tomatoes. Cook until just done.

*Spray your baking pan with non-stick spray.

*Place large spoonful of chicken-tomatoe mixture into a tortilla and sprinkle with cheese. Roll up and Place in a large baking pan seam side down. Repeat until meat is used up.

*Cover with the cream cheese sauce and bake at 350 for 30 minutes.



WAAAYY too many calories but they are SOOOO good! My best friends recipe. Haven't made this in awhile, but I'm thinking that this recipe makes about 2 casserole dishes full.

[from doodiebug30]

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