Shelly's Recipe

CHEESE AND CHICKEN ENCHILADAS

Category: Casseroles - Chicken and Turkey

1 medium onion, chopped
1 clove garlic, minced
2 tbsp butter
2 cups shredded cooked chicken (about 2 breasts or 1 pound)
1 jar picante sauce, divided
8 oz cubed cream cheese
1 tsp ground cumin
2 cups shredded cheddar, divided
8 flour tortillas

Preheat oven to 350. Coat an 11 x 7 or 13 x 9 glass dish with cooking spray.

Melt butter in a large skillet over medium heat. Add garlic and 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.) Makes 6-8 enchiladas