1/4 cup lightly packed chopped cilantro leaves (fresh)
2 cups shredded Monterey Jack cheese
1 28oz can enchilada sauce
12 (6 in) corn tortillas
3 cups diced/shredded chicken
2/3 cup chopped onion
1-Microwave cream cheese until soft, add cilantro and 1 1/2 cups cheese; mix well. Spread 2/3 cup of enchilada sauce over bottom of greased 13x9 pan.
2- Dip four tortillas into enchilada sauce and arrange in bottom of pan. Scoop half of cream cheese mixture and spread evenly over tortillas. Top with 1 cup chicken and 1/3 of onion. Arrange dipped tortillas and repeat with cream cheese, chicken and onion. Arrange remaining tortillas and top with chicken and onion. Pour remaining enchilada sauce over top. Top with cheese.
3- Bake at 350 for 30 minutes. Enjoy!
Recipe from The Pampered Chef, Ltd. 2009.
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