3 T olive oil
6 white corn tortillas
1/4 cup onion, chopped
1/4 cup zucchini, chopped
1/4 cup matchstick carrots
1 serrano pepper, chopped
1 clove garlic, minced
4 oz velveeta, cubed
1/4 cup Philadelphia cooking creme, Santa Fe blend
1 1/2 cups roasted chicken, shredded
Heat oil in skillet. Add corn tortillas, one at a time, heat for about 10 seconds. This will enable you to roll the tortillas without them tearing. Place on paper towels to drain off excess oil.
Add onion, zucchini and carrots to oil remaining in skillet. Cook for about 2-3 minutes. Add serrano and garlic and continue cooking for about 1 minute. Stir in chicken, cooking creme and velveeta. Heat until velveeta cubes are very soft but not completely melted. Spray baking pan with nonstick cooking spray. Fill each tortilla with 1/3 cup mixture, roll and place in baking pan (I actually fill and roll mine in the pan itself).
1 cup sour cream
1/3 cup Philadelphia cooking creme, Santa Fe blend
2 T milk
Mix all ingredients. Pour on top of enchiladas. Top with a generous layer of shredded cheese. Heat in oven for 10-12 minutes. Serve and enjoy!
Check out all the great dishes that will be linked up there!