Speedy Cheese and Chicken Enchiladas
- Reviews 15
Ready In: 25 mins
Yields: 8 enchiladas
Ingredients
- 3⁄4 cup chopped onion
- 2 tablespoons olive oil
- 2 cups diced cooked chicken
- 1 (15 ounce) can green enchilada sauce, divided
- 3 ounces cream cheese, cut into small cubes
- 1 teaspoon cumin
- 2 cups grated Mexican blend cheese, divided
- 8 flour tortillas
Directions
- Sauté onion in olive oil until tender; add chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat.
- Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese.
- Bake at 350°F for 15-20 minutes until cheese is melted and enchiladas are heated through.
- NOTE: Two cups diced cooked chicken is equal to about one pound uncooked meat.
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