Search This Blog

Loading...

Thursday, March 3, 2011

Queso Blanco Chicken Enchiladas

This dish is not for those of you that may be watching your weight.  However, it is definitely for those that are looking for something comforting, filling, and delicious!!  Oh, and let's not forget simple!  Nice thing about using pre-made products is that it really does cut your prep time in half.  I know a lot of people rag on Sandra Lee because she uses so much pre-made stuff in her recipes, but you gotta give the woman credit, her goal is to teach you how to create SEMI-homemade meals.  To make meals that have the flavor and life of a true homemade meal without having to spend a ton of money or a ton of time in the kitchen.  Now, you know me, I would rather go out of my way and make my stuff fresh...for the most part...but some people don't have that luxury.  Some people don't really want to, they want easily prepared meals and don't care if half of it was pre-made somewhere else.  So for those readers....this one's for you!! :)

These enchiladas are creamy and filling and so very good.  If you want to use more queso for the top of the enchiladas, go for it.  We had just gotten to the end of what was in the container, so what I used was all I had left.  Oh, and I used medium sized tortillas (about 8" rounds) but I would recommend using at least 10"...You can fill them up a little more and they roll up easier then the smaller ones....but that's only a suggestion.

  

Queso Blanco Chicken Enchiladas
Printable Recipe 
Ingredients:
1 lbs boneless, skinless chicken breasts, diced or chopped
2 Tablespoons olive oil
garlic salt
pepper
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
6 Tablespoons Wholly Guacamole Queso Blanco, divided
2 Tablespoons low fat sour cream
4-6 medium tortillas (depends on how full you make them)
1 Tablespoons Wholly Guacamole Salsa
Shredded cheese - I used a Mexican blend
Diced tomatoes - I diced up about 5-6 cherry tomatoes

Directions:
Place the diced up chicken in a bowl and toss with olive oil.  Season with garlic salt and pepper.  Allow to marinate in the refrigerator for at least 30 minutes.

Preheat oven to 375 degrees F.  Spray a baking dish with cooking spray; set aside.  In a non-stick skillet, add the chicken and saute for 3-4 minutes.  Drain any excess water.  Add the yellow and red pepper and saute for another 2-3 minutes.  Remove from heat; again, draining any excess water from the pan.  Add 2 Tablespoons of Queso and the sour cream; stir to combine.  Place chicken mixture evenly on each tortilla (not too much though, remember you have to rolls these closed..I don't know exactly how much I added to each tortilla, start with about 2 tablespoons and go from there) then roll up and place in prepared baking dish.  Mix together remaining 1/4 cup queso and the salsa.  Pour over the enchiladas and top with shredded cheese and tomatoes.  Bake for 20 minutes or until the cheese and sauce are melted and bubbly.  Enjoy!


One Year Ago:  Pasta with Sausage, Basil, & Mustard

10 comments:

Big Dude said...

And the great dishes just keep on coming, I love the creative things you do. Bev has advised we are going to start grilling nearly every night, so I think between you and Chris Grove I may never have to think of up a meal.

Andrea the Kitchen Witch said...

These turned out so pretty!! They look delicious Jenn. Hope you saved one for me!

Cranberry Morning said...

Very nice plate! I might use just regular pepper cheese instead of their Wholly Guacamole Queso Blanco and see what happens. Looks like a great recipe for the whole family.

Roxan said...

Hm, I do love enchiladas! I haven't made any in a while though - I'd say at least 4 years... and two homes ago! It's funny how much I love - but it makes estimating time so easy. These enchiladas look great :)

Yenta Mary said...

I want one, and I want one RIGHT NOW! That boring ol' English muffin I ate for breakfast pales so greatly by comparison to this!

Michael Toa said...

I haven't made enchiladas for a long time. Yours looks so delicious. I've got to have tons of sour cream and guacamole on top. I just have to make sure to spend extra time at the gym the next day... :)

Pam said...

Loving all of your Mexican flavors this week. These look terrific.

StephenC said...

Enchiladas, so many things I don't even think about making. Very pretty pix.

Design Wine and Dine said...

There are those flavors I love so much again!!!! Sandra Lee has her place and let's all be honest...we don't always have time to do everything 100% homemade from scratch!

These look super awesome!

Cheeseboy said...

Nice - looks so creamy and good. Didn't realize you could buy different sized tortillas. I should really shop with my wife sometime.