Robins Chicken Enchiladas Recipes

CHICKEN AND BLACK BEAN ENCHILADAS WITH GOOEY JACK CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.
• Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.
• Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).
• Bake enchiladas 15 minutes, until cheese is golden and gooey!
• Steam broccoli
• Chop onions
• Mash potatoes
• Chop Celery

ROBIN'S CHICKEN ENCHILADAS

Steps:

• Saute chopped onion in butter or oil until transparent.
• Add mushrooms and saute for 2 minutes. Remove from heat.
• Add cumin and cream cheese to the onion/mushrooms, stirring until cheese melts.
• In a separate bowl, combine chicken soup, sour cream, and salsa.
• Reserve about 1 1/2 cups of the soup mixture for later.
• Add the onion-mushroom mixture to the remainder of the soup mixture and stir well.
• Gently stir in the chopped chicken and 1 1/2 cups co jack cheese.
• Spray a 13" x 9" baking dish with nonstick spray. Place a very thin layer of the reserved soup mixture (1/4 c.) on the bottom of the baking dish.
• Divide the chicken filling among the tortillas. Place them seam side down in the pan.
• Spread the rest of the reserved soup mixture over the finished tortillas.
• Sprinkle with remaining co jack cheese.
• Bake at 350 degrees for 25 minutes.