Quick And EasyChicken Enchilada Bread

Yesterday, I got out some bread dough to make Pepperoni Bread. However, not until after it was thawed, did I realize that several 2 legged mice had devoured the pepperoni.

So, I donned my mad scientists hat and tried something totally new.

Usually, my experiments are met with wrinkled noses. But not this time. How can you go wrong when you start out with pre-made dough?

Ingredients:

One loaf frozen bread dough, thawed to room temp
Olive Oil (2-3 Tablespoons)
2 Boneless skinless chicken breasts
Chili powder (1-2 Teaspoons, more or less to taste)
Salsa (1/4 cup)
Shredded Monterey Jack Cheese (about a cup)
Sour Cream

Dice the chicken and brown it in a few tablespoons of olive oil. Add 1-2 teaspoons of chili powder and roughly 1/4 cup of salsa and simmer on low till tender. Add a small amount of water if it needs it.

On a cookie sheet, work the dough out into a rectangle.
Add the chicken mixture in a line down the middle.
Top the chicken mixture with shredded Monterey Jack Cheese ( I used about a cup).

Bring up the sides of the dough and pinch or roll at the top to seal it. You should have a long roll. Pinch and seal the ends well.

Bake at around 375 till the bread is golden brown. I didn't time it, but probably in the neighborhood of 25-30 minutes.

Serve immediately.

The bread was pretty spicy and a dollop of sour cream went nicely with it. Next time, I might try adding 1/4 cup of sour cream to the chicken mixture before I add it to the dough. Just a thought...

I might also cook the chicken in the crock pot next time to make sure it is falling-apart tender. In that case, I'd just cook it in a little broth and drain it when I'm ready to add the chili powder, salsa and sour cream together.

I served the bread with a tossed salad. It turned out to be a quick, easy and fun meal that I'll definitely be doing again! It even filled up my crew of bottomless-pit-two-legged mice!

If you are looking for more food related ideas, don't forget to check out Tempt My Tummy Tuesday over at Lisa's!