Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 2 c. chopped cooked white chicken; 1 jar salsa; 1 to 2 c. taco seasoned Cheddar cheese; 1 (8 oz.) pkg. cream cheese; 8 to 10 soft taco shells; Pam cooking spray; 4 large boneless chicken breast halves or 8 small; 1/2 tsp. salt; 1/4 to 1/2 tsp. black pepper; 2 Tbsp. olive or salad oil; 2 Tbsp. butter or margarine; 3 Tbsp. chopped fresh chives or green onions; juice of 1/2 lime or lemon; 2 Tbsp. brandy or cognac (optional); 3 Tbsp. chopped parsley; 2 tsp. Dijon-style mustard; 1/4 c. chicken broth

17 ingredients

6 steps

Ingredients

2 c. chopped cooked white chicken
1 jar salsa
1 to 2 c. taco seasoned Cheddar cheese
1 (8 oz.) pkg. cream cheese
8 to 10 soft taco shells
Pam cooking spray
4 large boneless chicken breast halves or 8 small
1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
2 Tbsp. olive or salad oil
2 Tbsp. butter or margarine
3 Tbsp. chopped fresh chives or green onions
juice of 1/2 lime or lemon
2 Tbsp. brandy or cognac (optional)
3 Tbsp. chopped parsley
2 tsp. Dijon-style mustard
1/4 c. chicken broth

Directions

1

Place chicken breast halves between sheets of waxed paper or plastic wrap.
2

Pound slightly with mallet.
3

Sprinkle with salt and black pepper.
4

Heat 1 tablespoon each of oil and butter in large skillet.
5

Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry.
6

Transfer to warm serving platter.