Dinner tonight were cheesy chicken enchiladas from Cooking Light magazine. I thought it might need a little extra spice, so I seasoned my chicken with chili powder and cumin before cooking, and I used habenero pepper cheese instead of cheddar. These were great! (Note from Robert: he thinks this recipe would work well with shrimp, too).
Tuesday, August 31, 2010
Cheesy chicken enchiladas
Dinner tonight were cheesy chicken enchiladas from Cooking Light magazine. I thought it might need a little extra spice, so I seasoned my chicken with chili powder and cumin before cooking, and I used habenero pepper cheese instead of cheddar. These were great! (Note from Robert: he thinks this recipe would work well with shrimp, too).
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1 comments:
Yum! A little extra heat is always good to me!
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