Dips, Cheese & More

Chicken Enchiladas

Makes 6 servings

1 pound boneless, skinless chicken breast
1 medium onion, chopped
2 to 4 peppercorns
12 oz. Heluva Good!® French Onion Dip or Buttermilk Ranch Dip 
6 corn tortilla shells
4 Tbsp fresh cilantro plus 1 Tbsp for garnish
1/2 cup fresh or prepared salsa
8 oz. Heluva Good!® Monterey Jack Cheese with Jalapeño Peppers, shredded  

 

Place chicken breast, onion and peppercorns in a saucepan. Fill saucepan with enough water to cover the chicken. Bring water to a boil and reduce heat. Cover and simmer until cooked through, about 15 to 20 minutes. Cool chicken breast in broth. When cool, remove from broth and cut into 1/4 inch pieces. Place in a bowl and fold in the dip and 4 tablespoons cilantro. Place the tortilla shells in an oiled baking dish and fill the shells, dividing the chicken mixture evenly. Spoon the salsa over the filled shells, top with the shredded cheese and bake in a 375 degree oven until cheese melts, about 10 to 12 minutes.
 

 

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