Quick Chicken/Cheese Enchiladas Recipe

A recipe for chicken enchiladas was printed in our newsletter in 2013 (if you know who originally submitted it, or the original source, please let us know because we'd love to get proper credit).  I decided to give it a try a few weeks ago, and I have to say it turned out pretty well!  It was quick to make, and the kids liked it, so we thought we would re-share it on the blog this year.  Check out the recipe (and some extra suggestions) below!

Favorite easy dinner recipe (that your kids will eat too)!

Quick Chicken/Cheese Enchiladas

2 1/2 cups shredded cheddar cheese
1 cup shredded Monterey jack cheese
3oz. softened cream cheese
1 cup salsa
2 tbsp chopped green onions (optional). 
Small corn or flour tortillas
1 1/2 cups shredded cooked chicken (optional)
1 cup of Hatch's enchilada sauce

1. Combine 1 cup of the cheddar cheese, all of the monterey jack cheese, cream cheese, salsa, and green onions in a bowl.  





2. Spoon mixture into center of small corn or flour tortillas and roll them up. 

3. Place them in an ovenproof pan and sprinkle with chicken, 1 1/2 cup shredded cheddar and enchilada sauce. 

4. Bake at 350 for 20 minutes.

Wholla!  Dinner for the whole family.

In light of Dr. Mike's lecture a couple weeks ago, I was also thinking that this would be a pretty easy dish to sneak some cauliflower or yellow bell peppers to your kids.  If you diced them pretty small and mixed them in with the filling, I don't think they'd be noticeable at all to those picky eaters!

If you have any recipes that you would like to share, send us an email at fbcmopspublicity@outlook.com!