Ingredients:
8 (8 inch) corn tortillas
1 1/2 cups shredded monterey jack cheese
24 ounces enchilada sauce
4 ounces plain yogurt
4 ounces diced green chilies
1/2 cup diced tomatoes
1 teaspoon diced garlic
1 teaspoon instant chicken bouillon
1 ounce cream cheese
2 ounces sour cream
2 ounces monterey jack pepper cheese
1 pinch ground cumin
1/2 cup diced yellow onions
1 1/4 lbs diced chicken breasts
Directions:
FILLING: Place diced chicken breast in a 1/2 gal. pot.
Add tomato, garlic, onion, chiles, cumin and bouillon.
Stir constantly on low heat til chicken is cooked, about 20 minutes.
Add remaining ingredients, stirring constantly til the pepperjack cheese is incorporated.
ENCHILADAS: Roll 3 oz. of filling into each corn tortilla.
Place in 9″ x 9″ casserole dish.
Smother rolled tortillas with enchilada sauce and top with shredded Monterey Jack cheese.
Bake at 350 F for about 10-15 minutes or til cheese is melted and casserole is hot.
Remove from oven and drizzle with lines of yogurt.
Garnish with fresh chopped tomatoes, sour cream.
Serve with guacamole, rice and beans.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.