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!

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