Cheese & Chicken Enchiladas
- 2 T. margarine
- 1/4 c. onion, finely diced
- 3 c. boneless, cooked chicken (diced or shredded)
- 6 oz. cream cheese
- 2 t. ground cumin
- 1 (16 oz.) jar picante sauce, medium or hot, divided
- 1 lb. sharp cheese, shredded, divided
- 12 soft flour tortillas
- Melt margarine in frying pan. Cook onion until tender. Add chicken, cream cheese, cumin and 1 cup picante sauce. Stir until hot and the cream cheese melts. Stir in 2 cups shredded sharp cheese until melted. Place one tortilla shell on plate. Spoon about 1/3 cup chicken mixture in a line on the shell. Roll up and place seam side down in an oblong baking pan. Repeat with remaining tortillas. After all shells are fixed, pour remaining picante sauce over top and cover with remaining shredded cheese. Bake 15 minutes at 400u0b0.
margarine, onion, chicken, cream cheese, ground cumin, picante sauce, sharp cheese, flour tortillas
Taken from www.cookbooks.com/Recipe-Details.aspx?id=36730 (may not work)