On a Roll
Last night I decided to make chicken enchiladas but not in the traditional sense. I love to experiement and this dish turned out wonderfully- so said my husband.
Preheat oven to 425 degrees
Spray the bottom of a large glass baking dish with pan, then layer:
4 large boneless Tyson frozen chicken breasts enhanced with 15% chicken broth (thawed)
Drizzle each breast with Garlic Ranch dressing (or light Ranch dressing)
1 small can chopped green chilies
1/2 can (19 oz) Mild Old El Paso Enchilada Sauce
1 package Ortega Taco seasoning mix
1/2 cup Kraft 2% milk reduced fat sharp cheddar cheese
Cover with foil and bake 1 hour then check center of chicken. Cover and cook about another 20 minutes if breasts are large.
I served this over a bed of cooked white rice mixed with black beans. Shred and sprinkle some extra sharp cheddar cheese over top. The heat of the chicken will melt the cheese. You could also serve it over tortillas or any kind of mixture of rice, such as wild or garlic etc with or without the beans. The next time I will probably use the whole 19 oz can of Enchilada sauce and I am sure it will taste just fine. I think the breasts enhanced with chicken broth gave this more flavor and the meat was fork cutting tender. Oh and I keep forgetting to take pictures...next time.
I also had time to post a blind contour (when you draw something without looking at your paper) and posted it to A Latte A Day.
Preheat oven to 425 degrees
Spray the bottom of a large glass baking dish with pan, then layer:
4 large boneless Tyson frozen chicken breasts enhanced with 15% chicken broth (thawed)
Drizzle each breast with Garlic Ranch dressing (or light Ranch dressing)
1 small can chopped green chilies
1/2 can (19 oz) Mild Old El Paso Enchilada Sauce
1 package Ortega Taco seasoning mix
1/2 cup Kraft 2% milk reduced fat sharp cheddar cheese
Cover with foil and bake 1 hour then check center of chicken. Cover and cook about another 20 minutes if breasts are large.
I served this over a bed of cooked white rice mixed with black beans. Shred and sprinkle some extra sharp cheddar cheese over top. The heat of the chicken will melt the cheese. You could also serve it over tortillas or any kind of mixture of rice, such as wild or garlic etc with or without the beans. The next time I will probably use the whole 19 oz can of Enchilada sauce and I am sure it will taste just fine. I think the breasts enhanced with chicken broth gave this more flavor and the meat was fork cutting tender. Oh and I keep forgetting to take pictures...next time.
I also had time to post a blind contour (when you draw something without looking at your paper) and posted it to A Latte A Day.
posted by "Maggie" at 4:21 PM
5 Comments:
This sounds delicious...I will have to give it a try!
YUMMY ! - I'll give my hubby cook that recipe mmmmmmmmm - come on over for a visit - xox - eb.
Sounds good - I can't wait to try it - I'm sure my hubby will love it - he eats almost anything :)
Thanks for stopping by my blog! This sounds really yummy. I am printing this up to make this weekend.
Thanks for stopping by ourholyland blog. I like your wording "heavenly spirits" sounds a lot more calming than ghosts !! :) Enjoy your weekend and I will try this recipe,it sounds sooo good !!
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