Cheesy Chicken Enchiladas

This recipe was emailed to me, but I’ve made a few changes here and there. My husband and I both love this, and I hope you do, too!

• Ready In: 30 mins
• Serves: 4-6
• Yields: 8 enchiladas

Ingredients

• 1  cup  chopped onion
• 1 1⁄2 cups  shredded  cooked chicken breasts
• 1 1⁄2 cups  shredded reduced-fat sharp cheddar cheese
• 1  cup  bottled  picante sauce
• 3  ounces reduced-fat cream cheese (1/3 less fat)
• 1  teaspoon ground cumin or 1  teaspoon chili powder
• 8 (6 inch)  whole wheat tortillas
• 1 (8 ounce) can  enchilada sauce

Directions

1. Preheat oven to 350*F.
2. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot.
3. Add onion and saute until tender.
4. Add the shredded chicken, 3/4 cup of the cheddar cheese, picante sauce, cream cheese, and cumin.
5. Cook until the cheese melts, stirring constantly.
6. Place even amounts of the chicken mixture down the center of each tortilla and roll up.
7. Place in a 9 x 13 inch baking dish which has been sprayed with nonstick cooking spray.
8. Pour the enchilada sauce evenly over top, and sprinkle with remaining cheddar cheese.
9. Cover and bake for around 15 minutes or until cheese melts.