My Mahjongg group met at Nancy’s yesterday. She served a wonderful lunch and we had a great afternoon (even though I didn’t win even one game!!!) Actually, the lunch was so good that I asked for the recipe so I could share it here on my blog.
A little about Nancy. She is a collector of fine jewelry as well as other fine collectibles. Her latest purchase is a beautiful serving spoon with an Indian chief’s head carved from abalone. It is always fun to see her finds.
inds.
Ingredients:
4 – 6 boneless skinless chicken breasts 8 oz cream cheese 2 large cans enchilada sauce (red or green) Softshell Tortilla shells (7 or 8) Shredded cheddar cheese
Directions: 1. Place chicken breasts in crockpot Smother with one can of enchilada sauce and cream cheese 2. Cook on low all day 3. When ready to prepare a meal, mix all together 4. Spread chicken mixture down the center of tortilla shells and roll up. 5. Place seam side down in a 9X13 pan (prepared with cooking spray) 6. Pour the second can of enchilada sauce over top; then cover with cheese 7. Bake in 350-degree oven until thoroughly heated through (approx. 30 min.) Serve with lettuce, more shredded cheese, sour cream, black olives (etc.)
NOTE: Leftover chicken mixture makes great tacos and this recipe freezes well.
Serve with refried beans, salsa and chips.