Cheese And Chicken Enchiladas
- 1 medium onion, chopped
- 2 tablespoons margarine or butter
- 2 cups shredded cooked chicken (about 2 breasts or 1 pound)
- 1 jar picante sauce, divided
- 8 ounces cubed cream cheese
- 1 teaspoon ground cumin
- 2 cups shredded cheddar, divided
- 8 flour tortillas
- Preheat oven to 350 degrees. Coat an 11 x 7 or 13 x 9 glass dish with cooking spray.
- Melt margarine or butter in a large skillet over medium heat. Add onion and cook until tender, 5-7 minutes. Stir in chicken and 1/2 cup picante sauce, cream cheese, and cumin. Cook until cheese is melted and everything is thoroughly heated. Stir in 1 cup shredded cheese.
- Warm tortillas about 10 seconds in the microwave to make them easier to fold. Spoon 1/3 cup chicken mixture into the middle of each tortilla; fold in sides and roll up. Place seam side down in prepared baking dish. Continue with remaining tortillas and chicken mixture. Top with remaining picante sauce and shredded cheese.
- Bake 15 minutes or until cheese is bubbly.
onion, margarine, chicken, picante sauce, cream cheese, ground cumin, cheddar, flour tortillas
Taken from www.epicurious.com/recipes/member/views/cheese-and-chicken-enchiladas-50068045 (may not work)