Monday, March 24, 2008

Wirtz Kitchen Classic

Chances are, if you have eaten more than one meal at our house, you have experienced some variation of this meal. I found the recipe in some sort of motherhood/pregnancy magazine when I was pregnant with Regan. I tweaked in to our liking and have been cooking it ever since.

Chicken Enchiladas

2-3 Cooked, shredded chicken breasts
1 Cup shredded cheddar cheese, divided
1 1/4 Cup salsa, divided
1/2 8oz pkg reduced fat cream cheese
10 taco sized, flour tortillas

Preheat oven to 350 degrees.
In a large skillet, place shredded chicken, 3/4 C cheddar cheese, cream cheese and 3/4 C salsa Heat over medium high heat until cheese is melted.
Spoon 1/3 cup of chicken mixture down center of each tortilla.
Roll up and place in 9x13-inch baking dish.
Drizzle with remaining salsa and top with remaining cheese.
Bake uncovered for 15 minutes or until cheese is melted.

I have made this with ground beef, and steak, but chicken is our favorite. You can also make it with corn tortillas and layer it instead of rolling, it requires a double recipe of the chicken filling to do a whole 9x13 pan that way, but it is very tasty! I have also been known to sneak some extra veggies in their, like 1/2 C of pureed carrot and or yellow squash! You would never know the difference in the taste, but it adds a little nutrition for my picky eaters :)


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