You can find the recipe here
- 4 cups cubed or shredded cooked chicken I took Robin's advice of using from a previous meal--just salt and pepper the breasts, place on a roasting pan, and bake 25-30 min @ 400)
- 1 cup sour cream
- 1 cup shredded Mexican cheese blend or cheddar cheese
- 10-ounce package frozen chopped spinach, thawed and well-drained
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 4 8-inch flour tortillas
- 1 tablespoon olive or vegetable oil
- 1 cup prepared salsa
Heat the oil in a large skillet over medium-high heat. Add enchiladas and cook for 2 minutes per side, until golden brown. Reduce heat to medium-low, tent with foil and cook for 5 more minutes or until cheese melts.
Serve the enchiladas with salsa spooned over the top.
Serves 4.
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