serves 4
Sauté
1 onion
1 tsp. minced garlic
Combine with
4 chicken breasts (fully cooked + shredded)
1 tsp. cayenne pepper
1 tsp. cumin
1 8-oz. pkg. chive + onion cream cheese
Mix well, add 4 oz. shredded cheddar or Mexican blend cheese. Roll into tortillas and place in a greased 9 x 9 pan. Top with 1 can green enchilada sauce and remaining 4 oz. shredded cheese. Bake at 350° for 35-40 minutes.
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