Category - Restaurant

BAJA CANTINA ENCHILADAS SANTA FE

    Baja Cantina Enchiladas Santa Fe

    Source: Paul Dinga, Baja Cantina, Salt Lake City, Utah

    12 (6-inch) flour tortillas
    1 (12 to 15 ounce) can red enchilada sauce
    6 ounces spinach
    6 ounces cream cheese
    1 large red onion, diced
    2 ripe tomatoes, diced
    1 pound jack and Cheddar cheeses
    2 pounds boneless chicken breasts

    Dice chicken into 1/2 inch chunks. Saute chicken with a pinch of garlic, pepper, salt and olive oil. Spread cream cheese on tortilla and top with onion, tomatoes, fresh spinach and chicken. Roll tortilla; add jack and Cheddar cheeses and bake at 350 degrees F for 20 minutes or until cheese is melted.

    Makes 6 servings.


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