Anasazi Enchiladas
Jenah
Feel free to substitute low fat or non-fat cheeses and sour cream for this recipe. This recipe works best with the Texas Red Enchilada Sauce.
ingredients
- 8 (8 inch) corn tortillas
- 1 1/2 cups shredded monterey jack cheese
- 24 ounces enchilada sauce
- 4 ounces plain yogurt
- 1 1/4 lbs diced chicken breasts
- 1 pinch ground cumin
- 1 1/2 Teaspoons Onion Powder
- 4 ounces diced green chilies
- 1/2 cup diced tomato
- 1 teaspoon diced garlic
- 1 teaspoon instant chicken bouillon
- 1 ounce cream cheese
- 2 ounces sour cream
- 2 ounces monterey jack pepper cheese
directions
- 1
Add tomato, garlic, onion powder, chiles, cumin and bouillon to a food processor and coarsely chop using one second pulses.
- 2
Place diced chicken breast in a 1/2 gal. pot. Add tomato/chile mixture.
- 3
Stir constantly on low heat til chicken is cooked, about 20 minutes.
- 4
Add remaining ingredients, stirring constantly til the pepper jack cheese is incorporated.
- 5
Roll 3 oz. of filling into each corn tortilla.
- 6
Place in 9“ x 9” casserole dish.
- 7
Smother rolled tortillas with enchilada sauce and top with shredded Monterey Jack cheese.
- 8
Bake at 350°F for about 10-15 minutes or til cheese is melted and casserole is hot.
- 9
Remove from oven and drizzle with lines of yogurt.
- 10
Garnish with fresh chopped tomatoes, sour cream.
Source: Jenah
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