Baja Cantina-style Enchiladas Santa Fe
- 12 (6-inch) flour tortillas
- 1 (12 to 15 oz.) can red enchilada sauce
- 4 oz spinach
- 4 oz cream cheese
- 1 large red onion, diced
- 2 ripe tomatoes, diced
- 1 lbs. jack and Cheddar cheeses
- 2 lbs. boneless chicken breasts
Dice chicken into 1/2 inch chunks. sauté chicken with a pinch of garlic, pepper, salt and olive oil.
Spread cream cheese on tortilla and top with onion, tomatoes, fresh spinach and chicken.
Roll tortilla; add jack and Cheddar cheeses and bake at 350° F for 20 minutes or until cheese is melted.Makes 6 Source:
Submitted by: Recipe Group Member
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