This is a recipe that my aunts were kind enough to make our family to help out when we needed some easy meals. Everyone loved it, they were kind enough to share the recipe, which was from another family member who lives in Washington state. This recipe has traveled!
I’ve made a couple modifications. I did not have the pimentos as called for in the recipes. Instead, I roasted a red pepper and used it in lieu of the pimentos. It was quick and easy to do in the oven as I shared a couple of weeks ago.
The recipe also originally called for Montery Jack shredded cheese but I had some Authentic Mexican shredded Queso cheese I had purchased again from ALDI I wanted to use instead. I also didn’t have anymore whipping cream as I had used the remainder for my Basic Alfredo Recipe. I used half and half instead. I’d stick with the heavy whipping cream, though, in the future.
Once again, my Ninja chopper comes in handy to get a great shredded chicken mix without all the work of hand shredding. The official name is the Ninja Master Prep and it is a Ninja in my kitchen! My aunt also said this is what she used to shred it in the meal she made for us.
- 8-12 ounce cream cheese
- 1 jar sliced pimento or 1 roasted red pepper
- ½ onion, diced (optional)
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 3 cups of shredded chicken OR 1 can of black beans
- Approx. 10 flour tortillas, 8"
- 4 ounces whipping cream
- 2 cups Authentic Mexican Cheese, shredded
- Heat cream cheese in a large skillet over medium-low heat.
- As it melts add the pimento (or red pepper), chili powder, and garlic salt.
- Then add either the cooked chicken or the black beans.
- If you want, you can also add a little shredded cheese to this mixture too.
- Put approximately ⅓ cup of the mixture into a tortilla. Roll up. Place in a slightly greased baking dish.
- When you have used all the mixture, brush with whipping cream, coating the edges completely.
- Sprinkle with cheese.
- Bake at 375 degrees for approximately 20 minutes.
Thanks to Penny, Aunt Beth & Aunt Paula for sharing this recipe with me!