We tried a new Mexican dish the other night....and it was something I could make before the dinner hour! (That alone makes me a fan!) I thought they were going to be waaay spicy, but these had just the right amount of kick to them. However, I also did not top these with the picante sauce and cheese. So technically they weren't enchiladas, but we enjoyed them nonetheless!
Cheese and Chicken Enchiladas
1 medium onion
1 1/2 cups shredded chicken
1 1/2 cups picante sauce (divided)
3 oz. cream cheese (cubed)
1 tsp. cumin
2 cups shredded white cheddar cheese
8 flour tortillas
Cook onion in butter about 2 minutes. Add chicken, 1/4 cup picante sauce, cream cheese, and cumin. Heat thoroughly. Stir in half of shredded cheddar cheese. Spoon about 1/3 cup chicken mixture into each tortilla Place seam down in greased baking dish. Top with remaining picante sauce and cheddar cheese. Bake at 350 for 15 minutes.