Thursday, May 8, 2008

Cream Cheese Chicken Enchiladas

Now that Kara is home, she is returning to her old kitchen creativity. What follows is a delicious recipe that she came up with a week or so ago. It's a bit of a cultural hybrid, sort of an Italian style enchilada.

We'll call this feature "Kara Cooks," and share these recipes with you right here on this blog.

Until we can talk her into doing her own blog.

2 whole chicken breasts
olive oil to coat
1/8 tsp garlic granules
1 tsp Italian spices
pepper to taste
1 package cream cheese, softened
1/4-1/3 c sour cream
8 tortillas
1 cup mozzarella cheese

Marinate chicken in oil and spices for at least 30 minutes. Drain excess oil and bake in 425° oven for 20 minutes or until done. Let cool.

Chop or shred chicken into small pieces. Add cream cheese and sour cream. Stir to combine.

Lightly oil bottom of 9x9 pan. Roll chicken mixture in tortillas.

Bake at 350° until heated through. Top with mozzarella cheese. Return to oven until cheese melts.



Stephanie Humphreys said...

Mmmmm... Those sound good. And easy. I love easy!

Tristi Pinkston said...

That sounds delicious!