Anasazi Enchiladas

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 (8 inch) corn tortillas
• 1 1/2 cups shredded monterey jack cheese
• 24 ounces enchilada sauce
• 4 ounces plain yogurt
• 4 ounces diced green chilies
• 1/2 cup diced tomato
• 1 teaspoon diced garlic
• 1 teaspoon instant chicken bouillon
• 1 ounce cream cheese
• 2 ounces sour cream
• 2 ounces monterey jack pepper cheese
• 1 pinch ground cumin
• 1/2 cup diced yellow onion
• 1 1/4 lbs diced chicken breasts

Recipe

• 1 filling: place diced chicken breast in a 1/2 gal. pot.
• 2 add tomato, garlic, onion, chiles, cumin and bouillon.
• 3 stir constantly on low heat til chicken is cooked, about 20 minutes.
• 4 add remaining ingredients, stirring constantly til the pepperjack cheese is incorporated.
• 5 enchiladas: roll 3 oz. of filling into each corn tortilla.
• 6 place in 9" x 9" casserole dish.
• 7 smother rolled tortillas with enchilada sauce and top with shredded monterey jack cheese.
• 8 bake at 350°f for about 10-15 minutes or til cheese is melted and casserole is hot.
• 9 remove from oven and drizzle with lines of yogurt.
• 10 garnish with fresh chopped tomatoes, sour cream.
• 11 serve with guacamole, rice and beans.