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Thursday, August 23, 2012

Chew on This | Chicken Tortilla Bake

Wednesdays are going to be a bit buggy for us until November comes around. Mind you, I am not wishing for November to come any time soon. No. And no. It's just our schedule on Wednesdays, from this moment forward, is cray-zee.

I know I'm not telling you anything new. Your Mondays, Tuesdays and Wednesdays are probably nuts as it is. Oh, and Thursdays and Fridays too. 

How do you do it, you amazing thing you? Any hints or tips you'd like to share? Are you that super human that's up at all hours re-organizing, re-cleaning, re-stocking, re-packing, re-doing everything the family has just un-done moments ago?

Yeah. I thought I heard you whizzing by at super sonic speed. 

Show off.

I'm watching you. I'm taking notes and studying up. I'm going to learn your ways and emulate them as best I can. And maybe some day someone will marvel at my super human ways. 

Until such a time comes around, I will do my best to make my life, and dinner, an easy, quick and delicious process on Wednesdays. This Chicken Tortilla Bake fits the bill perfectly. Joy!


Here's our recipe:

Chicken Tortilla Bake
(serves 4-8)
Chicken mixture filling:
1 T butter
1/2 C sweet onion, diced
2 boneless, skinless chicken breasts, grilled (or baked) and shredded
3 T chopped green chilies
1/4 C cream cheese
1/4 C salsa or salsa verde
1/2 t garlic powder
1/2 t salt

3 T cilantro, chopped
1/2 C shredded cheddar cheese
8 flour tortillas

1/4 C salsa or salsa verde
1/4 C shredded cheddar cheese

Preheat your oven to 350℉. Lightly spray an 8x11" casserole dish with cooking spray.

To make these delicious chicken tortillas, start by melting your butter in a sauté pan over medium-low heat. Add your diced onions and allow them to sauté until they become soft, about 3-4 minutes. Next add your chicken, chilies, cream cheese, salsa, garlic powder and salt. Stir to incorporate all of your ingredients and until the mixture is warmed through.
Take pan off the heat and prepare to assemble your tortillas.

To assemble, set out your eight tortillas and a spoon a heaping 1/4 cup of your chicken mixture in a line down the middle of your tortilla. Divide and sprinkle on your cilantro and shredded cheddar between the eight tortillas. Roll them up and place them into your casserole dish.

Pour your salsa evenly over your rolled tortillas and sprinkle with your shredded cheddar. Place your dish into to your preheated oven for approximately 10-15 minutes, or until your cheese on top is melted and the edges of your tortilla are just crispy.

Plate your chicken tortillas and garnish with a dollop of sour cream, some extra salsa and a bit more cilantro. Enjoy!

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