Chicken Enchiladas

• 1 1/2 pounds skinless, boneless chicken breast halves
• 2 teaspoons olive oil
• 2 cups chopped onion
• 1/2 cup water
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 (4-ounce) can chopped green chiles, drained
• 1 (8-ounce) tub light cream cheese
• Cooking spray
• 12 (6-inch) corn tortillas {Check for Gluten}
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
• Chopped green onions (optional)
• Chopped fresh cilantro (optional)

1. Preheat oven to 350u0b0.
2. Place chicken in a medium saucepan and cover with water. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain chicken, and cool slightly. Shred chicken with 2 forks, and place in a large bowl.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes or until tender. Add half of onion to chicken. Place remaining half of onion, 1/2 cup water, and next 6 ingredients in a blender; process until smooth.
4. Add 1/2 cup tomato mixture and cream cheese to chicken mixture. Spread 1/2 cup tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray; return remaining tomato mixture to pan. Heat over low heat until warm; keep warm.
5. Working with 1 tortilla at a time, dip tortilla in warm sauce in pan, coating both sides. Place on a plate; spoon 3 tablespoons chicken filling onto each tortilla; roll up, and place in dish. Spoon remaining sauce over enchiladas in dish. Sprinkle enchiladas with cheddar cheese.
6. Bake, uncovered, at 350u0b0 for 30 minutes or until thoroughly heated. Garnish with green onions and cilantro, if desired.
7. These enchiladas were relatively simple to prepare, and the recipe called for ingredients that I would ordinarily already have in my kitchen, which is great! I might replace the can of mild chili peppers with one or two fresh jalapeno peppers for a bit more spice. -Peggy Christoffer

skinless, olive oil, onion, water, chili powder, ground cumin, salt, black pepper, salt, green chiles, light cream cheese, cooking spray, corn tortillas, cheddar cheese, green onions, fresh cilantro

Taken from www.myrecipes.com/recipe/chicken-enchiladas-11 (may not work)