From Steamworks Brewing Company in Durango

Anasazi Chicken Enchiladas
Chef Scotty Krick shared his recipe for one of this brewpub's
best sellers, reducing it to serve four. These enchiladas are named
for the Anasazi ruins at Mesa Verde National Park nearby.

INGREDIENTS:
1 1/4 lbs diced chicken breasts
1/2 cup diced tomato
1 tsp diced garlic
1/2 cup yellow onion, diced
1/2 cup (4 oz) diced green chiles
Pinch ground cumin
1 tsp chicken bouillon
2 tbsp cream cheese
1/4 cup sour cream
1/4 cup shredded pepperjack cheese
8 8-inch corn tortillas
2 1/2 cups Rosarita enchilada sauce or similar brand
1/1/2 cups shredded Monterey Jack cheese
1/2 cup plain yogurt for garnish


PREPARATION:
Place diced chicken breast in a half-gallon pot. Add tomato,
garlic, onion, chiles, cumin, and the bouillon, stirring constantly
on low heat until chicken is cooked, about 20 minutes.

Add cream cheese, sour cream, and pepperjack cheese stirring
constantly until the pepperjack has melted.

Roll 6 tablespoons (5/8 cup) of the filling into each of 8 corn tortillas
and place in a 9 x 13-inch casserole dish; smother them with the
enchilada sauce (you may have some left over) and top with
shredded Monterey Jack cheese.

Bake at 350 degrees for about 10 to 15 minutes or until cheese
melts and casserole is hot. Remove from the oven and drizzle
with yogurt. Serve with fresh choipped tomatoes, sour cream,
guacamole, rice, and beans.

Cooking time: 45 minutes
Serves: 4

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