Translate

Tuesday, February 4, 2014

Creamy Chicken Bacon Enchilada's

4-boneless, skinless chicken breasts, chopped
1 pkg of bacon, chopped
1 onion, chopped
1/2 large green pepper
6 mushrooms, sliced
1 healthy size tsp of diced garlic
3 med heat chili peppers, sliced

add all of these to a pan to cook until the meat is done.
I love color in my food don't you?


1 pkg of tortillas
1/2 pkg of cream cheese

Spread cream cheese in the middle of each tortilla.
then add the cooked mixture to each one and roll it like an enchilada....stack next to each other until all tortillas are used. For this one I had 8 to fit in a pan 13x9.

*If you have leftover meat then spread over the top of enchilada's. Spread grated cheese lightly over top of this.

1 Jar (Quart Size) Salsa

Spread this over the whole pan of enchilada's. Place the pan in a 375* oven for 30 mins. Pull it out and add a healthy layer of grated cheese to the top of this and place back into oven for another 10 mins or until cheese is melted.







Copyright © 2014 M.E. Masterson All Photographs Copyright © 2014 M.E. Masterson

3 comments:

  1. Wow, that looks good! I have to tell you that my recipe file is filling up with your recipes! Thank you.

    ReplyDelete
  2. M.E.,

    Nice looking Creamy Chicken Bacon Enchilada's there my friend!!!
    Another recipe to keep for using in the near future.
    Have you tried using green chiles in your enchiladas?

    ReplyDelete
  3. I bet those would be yummy on a 12" bitterly cold day
    like we ar having in the KC metro area!

    M : )

    ReplyDelete

Thank you for stopping by! Come back again ya hear!