Tuesday, August 16, 2011

Taco Tuesday...sort of.

Often times, when I want to make something but am not sure how, I'll look up a recipe.
The first time, I will try the recipe exactly as it is written.
If I give it a chance and love it, I'll keep it the same. If I just like it, I improvise the next time.
That's what happened with this recipe. I've made it several times going by the recipe, but today I decided to change things up.

Here is my version of
Fiesta Chicken Enchiladas

2 green onions, chopped
1 clove garlic, minced
1 lb. cooked boneless skinless chicken breasts, cubed
1 pkg taco seasoning [hot or mild]
1/4 cup water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
3 cooked bacon strips, chopped
1/2 of an avocado, cubed
4 large flour tortillas

HEAT oven to 350°F.

HEAT large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, cream cheese, taco seasoning & 1/4 cup water; mix well. Cook 5 min. or until heated through, stirring occasionally.

SPOON about 1/4 of the chicken mixture down center of each tortilla, add avocado, green onions, & bacon pieces; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with shredded cheese.

BAKE 15 to 20 min. or until heated through.

Add toppings such as sour cream, guacamole, tomatoes, lettuce, & onions.


Lin said...

I tend to change a few things on recipes too. Sometimes it's just better to make it your own, I guess. I've never had enchiladas like this before, they sort of remind me of a buritos with sour cream on the side haha...I'll have to give them a try for sure :)

annahita said...

YUM! sounds so good!

Shirley said...

That looks so good! My boys will love that.