Tuesday, May 11, 2010

Spicy chicken, bacon, Philadelphia cream cheese enchiladas Share Tags: entree Prep time: 30 minutes | Cook time: 30 minutes | Total time: 60 minutes | Servings: 4 2 skinless chicken breasts
2 tbsp. of taco seasoning
2 tbsp. of roasted vegetable seasoning
1 tsp. of salt
1 tsp. of pepper
2 tbsp. of olive oil
1 jar roasted red peppers (sweet)
1 jar enchilada sauce (green or red)
1/2 fresh lime juice
1 1/2 tbsp. of honey
1 tbsp. of peanut butter
1/3 cup(s) of ketchup
1/2 can Campbells Tomato Bisque soup
1 tbsp. of cinammon
2 tbsp. of garlic
2 tbsp. of fig preserve
4 whole wheat taco shells (soft shelled)
8 ounce(s) of Philadelphia cream cheese
1 jar Bruchetta
1 jar bean dip with jalepeno peppers
2 cup(s) of shredded cheddar cheese
1 cup(s) of white cheddar cheese
1 jar bacon bits
4 tbsp. of butter
First salt and pepper both sides of skinless chicken breast
Rub both sides with olive oil
Rub taco seasoning and vegetable seasoning on both sides
Marinate 10 minutes
Saute in pan with butter and olive oil
Brown on both sides, when cooked through, cool slightly and shred chicken
To make Enchilada sauce:
Puree red peppers
Add enchilada sauce, honey, peanut butter, ketchup, tomato bisque, cinnamon, garlic, fig preserve
Mix ingredients together and heat for 15 minutes
Putting it all together:
Lay 4 whole wheat taco shells out
Spread refried bean dip on the shells
Mix Philadelphia cream cheese and Bruschetta
Spread on top of bean dip
Spread shredded chicken and bacon bits and white cheddar cheese next
Roll up the taco shells and place in pan
Pour the enchilada sauce over the shells
Spread the shredded cheddar cheese over the shells and bake for 20-30 minutes on 350 degrees, put foil on top and take off half way through