Tuesday, March 23, 2010
Posted by Mandy Miller at 8:17 AM
Thursday, March 11, 2010
Posted by Mandy Miller at 6:08 AM
Wednesday, March 10, 2010
Posted by Mandy Miller at 10:45 AM
Tuesday, March 9, 2010
and getting caught in the rain.If you're not into yoga, if you have half-a-brain.If you like making love at midnight, in the dunes of the cape.I'm the love that you've looked for, write to me, and escape."
1 lb. Uncooked Chicken Breasts Strips
1 pkg. Cream Cheese (8 oz)
1 can Old El Paso chopped Green Chilies (4.5 oz)
1 pkg. Flour Tortillas (12 count)
2 cans Old El Paso Green Chile Enchilada Sauce (10 oz each)
1 cup Shredded Cheddar Cheese
Heat your oven to 400 degrees. Lightly grease and 13x9x2 baking dish.
In a large skillet cook chicken until no longer pink. Shred the chicken so that it has a stringy texture and there are no large chucks, then place chicken back in to skillet. Add the cream cheese and chopped green chilies, and cook over medium heat until all ingredients are combined well and the cream cheese is melted.
Spoon the chicken filling it to the tortillas. Roll up the tortilla and place it in the pan seam side down. Repeat this step for the other 11 tortillas. Next pour the green chile enchilada sauce over the top and sprinkle with cheese.
Bake for 15 to 20 minutes or until hot and the cheese is completely melted.
Posted by Mandy Miller at 6:17 AM