Chicken Enchiladas

• 2 c. chopped cooked white chicken
• 1 jar salsa
• 1 to 2 c. taco seasoned Cheddar cheese
• 1 (8 oz.) pkg. cream cheese
• 8 to 10 soft taco shells
• Pam cooking spray
• 4 large boneless chicken breast halves or 8 small
• 1/2 tsp. salt
• 1/4 to 1/2 tsp. black pepper
• 2 Tbsp. olive or salad oil
• 2 Tbsp. butter or margarine
• 3 Tbsp. chopped fresh chives or green onions
• juice of 1/2 lime or lemon
• 2 Tbsp. brandy or cognac (optional)
• 3 Tbsp. chopped parsley
• 2 tsp. Dijon-style mustard
• 1/4 c. chicken broth

1. Place chicken breast halves between sheets of waxed paper or plastic wrap.
2. Pound slightly with mallet.
3. Sprinkle with salt and black pepper.
4. Heat 1 tablespoon each of oil and butter in large skillet.
5. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry.
6. Transfer to warm serving platter.

chicken, salsa, taco, cream cheese, taco, spray, chicken breast halves, salt, black pepper, olive, butter, fresh chives, lime, brandy, parsley, mustard, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=113401 (may not work)