Creamy Chicken Enchilada:
4 Skinless/boneless chicken breast
2 cups Mozzerella Cheese
2 cups shredded cheddar cheese
10 flour Tortillas
8 oz cream cheese (if you want to take it up a notch use cream cheese with chives)
3 cups Fresh Salsa (Pace if fresh is not availabe) my prefference.
Chopped black olives
2 cans of Stokes Green Chili (chicken)
2 cans green chili sauce
1 can chopped green chili
8 oz Sour cream
(I told you this is not a weight watches approved meal) lol
Cook chickrn breast until done. I boil it but you can bake it or grill it. (DO NOT fry it)
When chicken is done let cool. useing a fork shred chicken in a large mixing bowl.
Add 1 can of Stokes Green chili, 1 can green chili sauce, cream cheese, 4 oz sour cream, olives, green chili's, 1 cup salsa, and mozzerella cheese. stiring with a large spoon mix all ingredients until well combined.
Salt and pepper to taste. Be careful for these sauces and ingredients are salted also.
Warm Tortillas, Place a generous spoon of stuffing onto shell. roll and place in a large baking dish. repeat until all 10 are filled. If there is any stuffing left you may put it around the stuffed tortilla to bake.
In a seperate bowl mix 1 cup salsa, 1 can stokes green chili, and 1 can green chili sauce. Spoon over the top of the enchiladas.
Spread grated cheddar cheese over the top of this and place in a 350 degree oven for 1 hour. Watch closely after 45 min so that cheese does not get overly brown. Remove and let stand for 15 to 20 minutes. top with remaining Sour Cream and salsa.
One serving is 1/2 of a stuffed tortilla. Calorie count, you do not want to know. This is not a meal you would serve on a weekly basis but it works great for a pot luck or a party.
left overs (if any) keep in refridgerater for upto 2 days with no problems.
I hope some of you who have pestered me for years for this recipe are reading this now.