Fiesta Chicken Enchiladas

I found this recipe in a recent issue of Kraft magazine and loved it. I typed it out as is but when I made it I used the Costco canned chicken and couldnt tell the difference! Plus I always end up using more grated cheese than whats called for. I also doubled it so there would behalf left over for lunch the next day. Next time I'll add spanish rice and refried beans as side dishes.

• Ready In: 40 mins
• Serves: 4
• Yields: 8 enchiladas

Ingredients

• 1  small onion, chopped
• 1  garlic clove, minced
• 4  small  cooked chicken breasts, shredded
• 1  cup salsa, divided
• 4  ounces cream cheese, cubed
• 1  tablespoon cilantro, chopped
• 1  teaspoon ground cumin
• 1  cup monterey jack and cheddar cheese blend, shredded and divided
• 8  flour tortillas

• Optional Topping

•  sour cream (optional)
•  guacamole (optional)

Directions

1. PREHEAT oven to 350°F Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 minute Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.
2. SPOON about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
3. BAKE 15 to 20 minute or until heated through.