Recipes

I hope to start showing you some of my favorite recipes here and show you how I plan my weekly menu and grocery shop for that menu!

Alright here goes, first recipe!!!
I made this wonderful recipe for supper lastnight and my family loved it. One warning, Annie-Sarah said that it was spicy, so if you have little ones I might suggest only putting salsa on half of it.

Chicken Enchiladas(The Peaceful Mom website)

Ingredients

• 4 ounces cream cheese, softened*
• 1/4 cup sour cream*
• 1 1/2 cups prepared salsa, divided
• 2 cups shredded cheese, cheddar or Monterey jack
• 2 cups shredded cooked chicken
• 14 soft, round 6-8 inch tortillas (photographed above with flour tortillas, but use corn tortillas to make this gluten free.)

Instructions

1. Preheat oven to 325 degrees.
2. In a medium bowl, combine cream cheese and sour cream and mix until well combined.
3. Stir in 1/2 cup of salsa and half the shredded cheese.
4. Add chicken and toss to coat.
5. Place about 1/3-1/2 cup of the filling on a tortilla and roll it up.
6. Transfer tortilla to a glass baking dish placing the seam side down.
7. Repeat process for remaining tortillas.
8. Pour remaining salsa over the enchiladas and sprinkle the remaining cheese over the top.
9. Bake for 20 to 25 minutes until cheese is hot and bubbly and slightly browned.
10. *Many times we make these without the dairy products. Simply mix the chicken with 2 cups of prepared salsa, place in the tortillas, rollup and place enchiladas in the baking dish, top with salsa and cheese and bake.