Creamy Chicken Enchiladas
- 1 medium onion, chopped
- 2 Tbsp. butter or margarine
- 1 1/2 c. shredded cooked chicken (about 1 large whole breast)
- 1 c. Pace picante sauce
- 1 (3 oz.) pkg. cream cheese, cubed
- 1 tsp. ground cumin
- 1 1/2 c. (6 oz.) shredded Monterey Jack or Cheddar cheese
- vegetable oil
- 8 corn tortillas
- green onion slices
- Cook onion in butter until tender but not brown. Stir in chicken, 1/4 cup of the picante sauce, cream cheese and cumin; heat through. Remove from heat. Stir in 1/2 cup of the shredded cheese. Heat about 1/2 inch oil in small skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side.
- Drain on paper towels. Spoon scant 1/3 cup chicken mixture down center of each tortilla; roll and place seam side down in 12 x 7-inch baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheese. Bake at 350u0b0 about 15 minutes or until hot. Sprinkle with onion and serve with additional picante sauce. Makes 4 servings.
onion, butter, chicken, picante sauce, cream cheese, ground cumin, cheddar cheese, vegetable oil, corn tortillas, green onion
Taken from www.cookbooks.com/Recipe-Details.aspx?id=868109 (may not work)