Friday, June 8, 2012

Make-shift Enchiladas

Back home if I ever ask Josh what he wants for dinner he always says enchiladas, it sort of even because a not so funny little joke.  Since we have been here we have not made them at all because I don't have the seasoning I normally used but I sort of stumbled across a recipe that reminded me of enchiladas so we molded it into something that we can get us through until we get back home!

4 boneless skinless chicken breasts
2 jars salsa
1 (16 ounce) package Monterey Jack Cheese
 or 1 small block of cheddar and 1/2 cup of jong belegen (shredded)
6-8 tortillas

Preheat oven to 350. Cook chicken in a skillet with a little bit of olive oil.  While chicken is cooking, heat together salsa and cheese in a small saucepan until cheese is melted. 

Fill tortilla with a 1/4 to 1/2 cup of chicken then put a small amount sauce on top.  Roll up tortilla and place in a 9 X 13 pan.  Repeat until all of the mixture is gone. Pour any remaining sauce on top of the tortillas then sprinkle with cheddar cheese. 

Place the pan in oven for 15-20 minutes or until cheese is melted.

Sorry there is no picture, it's been so long  that I forgot to take one!

1 comment:

  1. We made these tonight and Keith loved it! Thanks for sharing the recipe--the closest we've had to Mexican yet! :)