Lately I have had such a craving for Mexican food. Cheesy, gooey wonderful Mexican. I was looking back at the April/May edition of Taste of Home Magazine this week and came across this recipe for Easy Enchiladas- and goodness they looked tasty! The perfect thing to satisfy this pregnant girls' craving.
They were indeed easy- took no time to prep. And all of us loved them. Even Jackson enjoyed it. But then again what doesn't he like that involves cheese and chicken?! Scott told me I could make this anytime, it was delicious! These enchiladas were a big hit and I feel they would make for the perfect weeknight meal.
2 cups cooked chicken, cubed
1 package (8 oz) cream cheese, softened (I used 1/3 Less Fat Cream Cheese, couldn't tell one bit)
8 Flour Tortillas (8 in)
1 cup (8 oz) plain yogurt or sour cream (I used Dannon Nonfat Plain Yogurt, again, tasted wonderful)
1 cup salsa
2 cups (8 oz) shredded cheddar cheese
1 can (1 1/4 oz) sliced black olives, drained
Shredded lettuce and chopped tomatoes, optional
In a small bowl combine chicken and cream cheese. Spoon about 1/4 cup chicken mixture down the center of each tortilla; roll up tightly. place in a greased 9x13 baking dish.
In a small bowl, combine yogurt and salsa; spread over tortillas. Bake, uncovered, at 350 for 20 minutes. Sprinkle with cheese and olives. Bake 10-15 minutes longer or until cheese is melted. Seve with lettuce and tomato if desired.
*recipe from Taste of Home Magazine