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