Cheese 'N Chicken Enchiladas

1 medium onion, chopped
2 Tbsp butter or olive oil
1-1/2 cup shredded cooked halal chicken or turkey
1 jar (12 ounces) picante sauce, divided
1 package (3 ounces) cream cheese, cubed
1 tsp. ground cumin
2 cups shredded extra sharp chedder cheese, divided
8 whole wheat tortillas (6-inch)

Heat oven to 350 degrees.

Cook and stir onion in butter or olive oil in a large skillet until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese cumin; cook until thoroughly heated.

Stir in 1 cup cheese.

Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Place seam side down in 12x7 inch baking dish. Top with remaining picante sauce and cheese.

Bake 15 minutes. Makes 4 to 6 servings. Great with a side of spanish rice and/or salad.

No comments:

Post a Comment