Cody’s 87 year old Grandma, Stella Page created this recipe when she spent the winters in Arizona. Cody and bull riding traveling partners would always stop in between rodeos – wash their clothes, sleep and request this wonderful dish. Now Rhonda makes it but she claims it will never be as good as Grandma Page’s – she has a special touch!
3-4 Chicken Breasts (cut into strips)
Tortillas
8 oz Cream Cheese
2 Tablespoons minced red onion
2-3 dashes of Worcestershire
2- 10 oz cans of green Enchilada Sauce
1 cup shredded Cheese
Baking pan
Sauté chicken and season with your favorite seasoning
Mix cream cheese with minced red onion, Worcestershire & add to sautéed chicken
Soften tortillas in microwave (30 seconds)- make sure you take them out of the plastic bag.
Put a small layer of enchilada sauce on the bottom of the baking pan
Spread each tortillas w/green enchilada sauce & spoon the chicken and cheese mixture (about 2 tablespoons) down the center of each tortilla.
Place rolled tortillas (seam down) in baking dish
Cover and bake @ 350* for 20 minutes.
Uncover and sprinkle with grated cheese.
Return to oven to melt cheese.
Serve with guacamole & salsa.
Serves: 4-6 people but can easily be doubled for a larger group.
