Chicken Enchilada
1 med onion, chopped 2 tbsp chili powder 1 tsp cumin 1 dash cayenne pepper 1/2 cup salsa 3 tbsp sour cream 3 oz cream cheese 1 can refried beans 4 shredded chicken breasts 1 pkg flour tortillas 2 cans enchilada sauce 1 can tomatoes and chilies 1 1/2 cup cheddar cheese Boil and shred chicken breasts. Fry onions until tender, add seasonings, salsa, cream cheese, sour cream, refried beans, shredded chicken and 1 cup cheddar cheese. Simmer until thick. Pour 1 can enchilada sauce into bottom of pan. Spoon two to three tablespoons of bean mixture onto each flour tortilla, roll and place tortillas into baking dish. Pour 1 can enchilada sauce and 1 can tomatoes and chilies over rolled tortillas in baking dish. Sprinkle remaining cheese over top. Bake in 350* oven for 45 minutes.
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