Saturday, February 27, 2010


This recipe comes from my friend Ann. Yummy!

4 small to medium boneless skinless chicken breasts (or 3 really large ones)
1 small onion, diced
1 big jar of Pace Picante Sauce
4 oz cream cheese
3/4 pound (about 3 cups shredded) monterey jack cheese
10 corn tortilla shells (soft ones)

Cut chicken into large chunks (each breast can be cut into 4 pieces)
Place chicken in pot and cover with water. Bring water to boil, reduce heat, simmer about 5 minutes until chicken is cooked through.

Drain chicken and cool. Shred chicken (pulse on food processor or use a chopper). If you don't have either of those, cut the chicken into a fine dice.

In a skillet, saute onion in a little bit of olive oil until onion is translucent (about 3 minutes).

To the skillet, add the chicken and 2/3rds of the jar of picante sauce. Turn heat to low and melt the cream cheese in.

Turn off the heat and fold in 3/4ths of the monterey jack cheese.

Heat corn tortillas in microwave (stack on plate, cover with saran wrap, 60 seconds)

Lay tortillas out on counter and spoon filling down center of tortilla. Roll tortillas, placing seam side down in a 9X13 pan. Place tortillas tightly next to each other.

Pour remainder of picante sauce over top of tortillas and spread with spoon. Top with remaining cheese.

Bake at 350 for 30-40 minutes until cheese is melted and bubbly.

Rating: You will be making these over and over again, guaranteed! They are awesome!

1 comment:

  1. I know who and why you made these on Saturday! They were delicious both times we ate them, thanks for sharing in person and on this blog.