Anasazi Enchiladas
Ready In: 30 mins
Serves: 4
Ingredients
- 8 (8 inch) corn tortillas
- 1 1⁄2 cups shredded monterey jack cheese
- 24 ounces enchilada sauce
- 4 ounces plain yogurt
Enchilada Filling
- 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
- 1 pinch ground cumin
- 1⁄2 cup diced yellow onion
- 1 1⁄4 lbs diced chicken breasts
Directions
- FILLING: Place diced chicken breast in a 1/2 gal. pot.
- Add tomato, garlic, onion, chiles, cumin and bouillon.
- Stir constantly on low heat til chicken is cooked, about 20 minutes.
- Add remaining ingredients, stirring constantly til the pepperjack cheese is incorporated.
- ENCHILADAS: Roll 3 oz. of filling into each corn tortilla.
- Place in 9" x 9" casserole dish.
- Smother rolled tortillas with enchilada sauce and top with shredded Monterey Jack cheese.
- Bake at 350°F for about 10-15 minutes or til cheese is melted and casserole is hot.
- Remove from oven and drizzle with lines of yogurt.
- Garnish with fresh chopped tomatoes, sour cream.
- Serve with guacamole, rice and beans.
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