Sunday, April 3, 2011

Chicken Enchilada's

Courtesy of Jeanie Brown

1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

  • In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended.
  • Stir in chicken.
  • Fill tortillas with the mixture, roll and place in a lightly sprayed baking dish.
  • Spread cheese over the top.
  • Cover with aluminum foil.
  • Bake for 30 minutes, or until heated through.
  • Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream

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