78
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      Tuesday
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      Super bowl Chicken Enchiladas, 1/30/13

      by Gary Duke At Alley Oops

      1 onion, diced

      1 red bell pepper, diced

      1 tablespoon cooking oil

      2 cups fresh spinach or package of frozen

      1 or 2 Chipotle pepper in adobo sauce, diced

      8 ounces cream cheese, cubed and soft

      3 cups rotisserie chicken, shredded

      2 cups cheddar cheese, grated

      8 to 12 small flour tortillas

      Topping:

      Avocados, cubed

      Cilantro

      Sour cream

      Salsa, I use the green salsa for this recipe.

      1. In large skillet, saute onion and pepper in oil till soft, about 3 or 4minutes, add spinach and toss just until spinach begins to wilt.

      2. Add Chipotle pepper, cream cheese, chicken and cheddar cheese,cook till everything melts.

      3. Place 1/2 to 3/4 cup chicken mixture in tortillas, roll up andplace in lightly greased baking dish, seam side down.

      4.Bake at 350 for 30 minutes. Serve topping on the side soeveryone can build there own.

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