Yummy Tex-Mex Chicken Enchiladas

• 1 1/2 cups shredded cooked chicken or 1 1/2 cups turkey
• 1 cup picante sauce
• 3 ounces cream cheese, cubed
• 1/2 cup sliced green onion
• 3/4 teaspoon ground cumin
• 1/4 teaspoon crushed oregano leaves (optional)
• 1 1/2 1 1/2 cups colby or 1 1/2 cups mild cheddar cheese
• 8 flour tortillas
• shredded lettuce (optional)
• radish, slices (optional)
• ripe sliced ripe olives (optional)

1. Combine first six ingredients in skillet.
2. Warm over low heat until cream cheese is melted, stirring occasionally.
3. Stir in 1/2 cup of the shredded cheese and melt.
4. Spoon small amount (about 1/3 cup) down center of each tortilla; roll up and place seam-side down in lightly greased 12 x 7 inches.
5. baking dish.
6. Spoon remaining picante sauce over enchiladas, cover with remaining cheese.
7. Bake at 350u0b0F for about 15 minutes or until heated through.
8. Garnish with lettuce, radishes, and olives if desired.
9. ENJOY!

chicken, picante sauce, cream cheese, green onion, ground cumin, oregano, colby, flour tortillas, shredded lettuce, olives

Taken from www.food.com/recipe/yummy-tex-mex-chicken-enchiladas-87428 (may not work)