Cheese and Chicken Enchiladas from jcsntms06
Source: Jo’s kitchen
Makes 6-8 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. (These can be prepared in advance all the way up to the baking stage.)