Friday, November 6, 2009

Cream Cheese Chicken Enchilada

1 T. butter
1 T. fajita seasoning
½ cup finely chopped onion
½ cup finely chopped celery
2 cups cooked and chopped chicken
1 (8 oz.) pkg. cream cheese, cubed and softened
10 (or so) regular sized flour tortillas
½ lb. grated Colby cheese
½ lb. Velveeta
2 cups canned chopped tomatoes w/ mild green chilies, lightly drained
¼ cup milk
Melt butter in large skillet; add fajita seasoning, onions and celery. Saute for 5 minutes over medium high heat. Remove from heat and mix in chicken and cream cheese, stirring to blend well. In a microwave safe bowl, melt cheeses and mix in tomatoes and milk until creamy. While you are preparing sauce in microwave, place a couple of heaping tablespoons of chicken mixture on each flour tortilla a roll up. Place in greased 9x13 inch pan, seam side down until pan is full. Pour sauce over enchiladas. Can top with chopped olives, green onions, sprinkle with additional spices such as cumin or chili powder, if desired. Bake at 350 degrees for 30 minutes or until heated through. Serve with salsa, sour cream and a green salad on the side.

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