No stamping projects yet. I haven't been too creative lately. Stay tuned for that.
Wednesday is my day off so I make a weekly trip to Wal-Mart for groceries. Today I had a plan to pick up a few things for a new chicken enchilada recipe I found in Kraft Food and Family Magazine http://kraftfoods.com/ Thankfully, we had a very cool and rainy today so it was a good day to come home and work in the kitchen without heating up the house (not counting my hot flashes!). I also made some candy to take to a Medical Transcription Week celebration tomorrow. I want to share the enchliada recipe with you, as we loved it and it's definitely a keeper.
Fiesta Chicken Enchiladas
1 small onion, chipped
1 clove garlic, minced
4 cooked small chicken breasts, shredded
1 cup thick and chunky salsa, divided (1/3 cup and 2/3 cup)
4 oz (1/2 of an 8 oz pkg) cream cheese, cubed
1 Tbsp chopped cilantro*
1 tsp ground cumin
1 cup shredded cheddar & Monterey Jack cheese, divided (1/2 and 1/2)
8 flour tortillas
Preheat oven to 350. Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13 x 9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
Bake 15-20 min. or until heated through.
Makes 4 servings, 2 enchiladas each.
*I did not use cilantro, as we don't like it in our house!
I hope you enjoy this as much as we did.