Tuesday, June 4, 2013

Cheese and Chicken Enchiladas

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.


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