Cheese 'N Chicken Enchiladas
Servings: 4
Ingredients
- 1 Medium Onion Chopped
- 2 Tbsp Butter or margarine
- 1 1/2 Cups Shredded cooked chicken or turkey
- 1 12 oz jar Picante sauce divided
- 3 oz Philadelphia cream cheese cubed
- 1 tsp Ground cumin
- 2 Cups Shredded Extra Sharp cheddar cheese divided
- 8 6 inch Flour Tortillas
Instructions
- Heat over to 350 degrees
- Cook and stir onion in butter/margarine in alrge skillet until tender. Stir in cooked, shredded chicken, 1/4 cup picante sauce, cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup cheese.
- Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Place sema side down in a 12x7 inch baking dish. Top with remaining picante sauce and cheese.
- Bake 15 minutes. Makes 4-6 servings.
Notes
I use chicken tenders and cut them into bit size pieces. Bring a pot of water to a raging boil, season with pepper, garlic and what ever spice you like. Add chicken and cook. Maybe about 10-15 mins. Drain.
While the chicken is cooking, I make the sauce. Then add chicken.
I don't always put the filling in the tortillas and bake. Just put the filling in a dish and cover with cheese and some picante sauce and bake.
Heat the tortillas and serve separate.