 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
My adaptation of a great recipe from Baja Cantina in Park City, Utah. Don't miss out on experiencing these yummy enchiladas for yourself! Ingredients:
1 lb boneless chicken breast, diced |
1 dash garlic salt |
1 tablespoon vegetable oil |
8 (8 inch) flour tortillas |
5 ounces cream cheese, softened |
5 ounces fresh spinach leaves, chopped |
1 medium red onion, diced |
1 large ripe tomato, diced |
1 (15 ounce) can red enchilada sauce |
1 cup grated mexican blend cheese |
Directions:
1. Saute chicken in vegetable oil with garlic salt until just done.
2. Spread each tortilla with cream cheese; divide chicken, spinach, onion, and tomatoes between tortillas; roll enchiladas and place seam-side down in 9x13 baking dish that has been lightly sprayed with no-stick cooking spray.
3. Pour enchilada sauce evenly over enchiladas then top with grated cheese; bake at 350° degrees for 15 minutes until cheese is melted.
4. NOTE: Only six of these thick enchiladas will fit in my 9x13 baking dish, and so I also use a large loaf pan to hold the last two.
|
|