Fiesta Chicken Enchiladas

• 1 small onion, chopped
• 1 garlic clove, minced
• 4 small cooked chicken breasts, shredded
• 1 cup salsa, divided
• 4 ounces cream cheese, cubed
• 1 tablespoon cilantro, chopped
• 1 teaspoon ground cumin
• 1 cup monterey jack and cheddar cheese blend, shredded and divided
• 8 flour tortillas
• sour cream (optional)
• guacamole (optional)

1. PREHEAT oven to 350F Heat large skillet spayed with cooking spray on medium heat.
2. Add onions and garlic; cook and stir 2 minute Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well.
3. Cook until heated through, stirring occasionally.
4. Add 1/2 cup of the shredded cheese; mix well.
5. SPOON about 1/3 cup of the chicken mixture onto each tortilla; roll up.
6. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
7. BAKE 15 to 20 minute or until heated through.

onion, garlic, chicken breasts, salsa, cream cheese, cilantro, ground cumin, cheddar cheese blend, flour tortillas, sour cream, guacamole

Taken from www.food.com/recipe/fiesta-chicken-enchiladas-305509 (may not work)