Chicken Taco Enchiladas
|Categories:||Chicken, Mexican, Quick & Easy|
|Serves:||12 taco enchiladas.|
|12 sm||chicken breast tenderloins,uncooked, diced|
|1 tsp||black pepper|
|1 pkg||1.25 oz. french's taco seasoning dry mix|
|1 c||diced onion, divided|
|1 1/2 c||diced green bell pepper, divided|
|8 oz||pkg. cream cheese,softened and cut into cubes|
|1 1/2 c||lime and garlic salsa,divided|
|10-12 md||flour tortillas|
|3 c||shredded mexican cheese blend|
|garnish:||dairy sour cream, optional|
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DirectionsPreheat oven to 350^. Spray a 9x13-inch baking dish with vegetable oil. Set aside.
Dice up onion and bell pepper, place together in a small bowl.
Using partially frozen tenderloins, dice into small pieces and place in a large saucepan with 1 Tablespoon of cooking oil. Continue dicing and placing in pan until all the chicken is diced up and in the pan. Stir in the black pepper and the 3/4 of the package of taco seasoning.Add 1/2 the pepper/onion mixture,cream cheese and 1 cup of the salsa.
Stir until the cream cheese melts.
In another small saucepan pour the milk and add the shredded cheese stirring until all blended and smooth.Scoop about 1/3 of a cup of the meat mixture down the center of each tortilla; roll up and place seam side down in prepared pan;Spoon the melted cheese sauce evenly over the tortilla rolls in the pan and sprinkle remaining bell pepper/onion mixture over cheese then the remaining salsa. Cover with foil and bake for 20 minutes- remove foil and sprinkle remaining taco seasoning over all and bake for 20 minutes more . Serve with sour cream,if desired.