You know I have some leftover chicken from Sunday dinner, it’s time to repurpose. 10 corn tortillas, 1 (8oz.) package cream cheese, softened, 1/4 cup milk, 2 1/2 cups cooked chicken, shredded, 1/4 cup chopped, red onions, 1 (10 oz.) can green enchilada sauce, 2 teaspoons cumin powder, 2 teaspoons granulated garlic, 1 teaspoon Mexican Spice blend, 1/4 cup slivered almonds, 1 cup Monterey Jack cheese, shredded. Garnish: cilantro leaves, chopped, chopped green onions, chopped tomatoes, sliced black olives and sour cream.
Heat oven to 375 degrees. In a bowl add the following ingredients – cream cheese and milk, mix with a hand mixer until well blended. Add chicken, onions, almonds, and 1/2 cup of the cheese, stir together and set aside. Heat the tortillas on the grill or in a lightly greased skillet until they are soft. Remove from the skillet and spoon about 1/4 cup of the chicken mixture into the center of each tortilla . Roll up the tortillas and place them seam side down in a baked dish. Pour the enchilada sauce into a bowl add the cumin, garlic, and Mexican Spice mix together and pour over the enchillias and sprinkle the remaining cheese. Put in the oven and bake for approximately 15-minutes or until the cheese is melted and bubbly. Garnish with cilantro leaves, chopped, chopped green onions, chopped tomatoes, sliced black olives and sour cream.
I serve this dish with refried pinto beans and a cucumber and tomato salad. How will you finish off this meal?