This recipe makes about 14 enchiladas.
Here is what you need:
2) 9x13 Baking Dishes, 1) Medium Mixing Bowl, 1) Skillet.
4-5 Chicken Breasts, Butter, Onion, Garlic, Green Pepper, Cumin, Red Pepper, Salsa, Flour Tortillas, Cream Cheese, Shredded Cheese, Salted Almonds, Enchilada Sauce and Sour Cream.
I bake my chicken breasts about 90 minutes before serving dinner.
Put water, taco seasoning, salt, pepper and a couple of slices of onion in with them while they bake using 1) 9x13 inch baking dish covered in foil. This makes the chicken juice more flavorful for later.
Keep your oven heated at 350.
In a skillet on the stove top -
1/2 stick of Butter
1/4 Cup if finely chopped Onion
1 Garlic Clove - pressed
1/2 Green Pepper finely chopped
1/2 tsp. of Cumin
Melt the butter and saute the vegetables until they are just cooked in the skillet (stirring frequently for 8 minutes approx.)
Chop the cooled chicken breasts into cubes at this point while the veggies cook . Save the juice drippings.
Once the veggies are done set this skillet mixture aside.
4 oz Cream Cheese (soften in the microwave on defrost)
3/4 Cup of your favorite Salsa
2 Cups of Mexican Shredded Cheese (we use lots of cheese so I usually have a big bag of a cheddar mix so it is OK to use cheese that isn't Mexican)
Stir in the skillet mixture, chopped chicken and about 3/4 cup of juice from the baked chicken with the above ingredients.
Use at least 2/3 cup so there is a nutty crunch in each bite.
Stir them into the mixing bowl with all the other ingredients.
We have a family of 4 so 8 burritos is plenty.
You have the option of using Enchilada Sauce to bake them in or they are even good just rubbed with a little olive oil and topped with cheese at the end.
This time I used a small can of Enchilada Sauce and drizzled it over the enchiladas then topped them with a little handful of shredded cheese.
Cover with foil.
Bake for 30 minutes in the center of your preheated oven at 350.
I serve them right away with sour cream and avocado (when I have one).