So......this recipe started out at Cheesy Chicken Enchiladas.....but I think they were much more like burritos. Of course I have added my own spin to the original recipe as well.....Hope you like it!
Ingredients
cooking spray, 1 spray
8 ounces 2% velveeta
1/2 cup FF sour cream
1/4 cup FF Evap Milk
1/4 cup scallions, green part only, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
3 cups cooked chicken breasts, chopped
6 medium whole wheat tortillas, 7-inches each
1/4 cup shredded 2% mexican cheese
Cilantro, Salsa and a dalop of FF sour cream for garnish
Directions
- Preheat oven to 350ºF. Coat a 9-inch glass baking dish with cooking spray.
- In a microwave-safe bowl, combine cheese product and sour cream; cover and microwave on high power until cheese melts, about 1 1/2 to 2 minutes. Remove half of melted cheese to a small bowl and stir in evaporated milk; set aside. Add scallions, red pepper, cumin and chicken to remaining cheese mixture; stir to coat.
- Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese.
- Bake until cheese topping is bubbly, about 20 to 25 minutes. Garnish the top of each burrito with a little salsa, FF sour cream and cilantro.
- Yields 1 burrito per serving.
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