Sep 16, 2013

Chicken Enchiladas

Ingredients:

1 (8 ounce) package of cream cheese

1 cup of Salsa (your favorite brand)

3 Small chicken Breasts (equal to 2 cups)

1 (15 ounce) can of pinto beans, drained (rinse beans to get rid of excess salt....you don't need that!)

6 (6 inch) flour tortillas

2 cups of shredded Colby-jack cheese

1/2 cup of Black Spanish olives (thinly sliced horizontally)

Sour Cream (for serving and completely optional)

2 cups of shredded lettuce

1/2 cup of tomato

1/2 cup of pickled Jalapeno peppers (optional but tasty spicy addition)

Let's Cook!

For the Chicken,

Add 1 tablespoon of olive oil and 2 tablespoons of Love That Spice Taco Season Blend mix well and let sit 30 minutes or longer for additional flavor.

When ready, pan fry chicken over medium high heat 4 minutes per side. When chicken is done let it sit for 10 minutes and then rough chop. Set aside.

Preheat oven to 300 degrees (175 degrees c) and lightly grease 9x13 dish

In a pan over medium heat add cream cheese and salsa

Cook until cheese is completely melted

Add cooked chicken breast and pinto beans, stir well

Fill the tortillas with the mixture, rolls the tortillas and place into the lightly greased 9x13 baking dish

Spread 2 cups of the cheese all over the top and then cover with aluminum foil

Bake for 35 minutes and smell the aroma....yum!

To serve, top with shredded lettuce, tomato, sour cream, black Spanish olives and pickled jalapeno peppers.

This dish is best served with a Mango Margarita ......of course with salt rimmed glasses!