Quick and Easy Chicken Enchiladas
This is a recipe I got from my sister-in-law. She uses fresh chicken that she boils and shreds, but for simplicity, I use canned chicken. Either way turns out great! You can also make it ahead and freeze until you're ready to bake it for once a month cooking.
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INGREDIENTS
Nutrition- 2(12 1/2 ounce) cans white meat chicken
- 2cups picante sauce, separated
- 2
- 8ounces reduced-fat cream cheese
- 1teaspoon cumin
- salt and pepper
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DIRECTIONS
- Drain and rinse the chicken and pour into a medium-sized mixing bowl.
- Add 1 cup picante sauce, 1 Cup cheddar cheese, cream cheese, cumin, salt and pepper and mix well.
- Scoop about 1/4 Cup of mixture into center of tortilla and roll up.
- Place into a 9x13 pan.
- Do the same process for the remaining mixture and tortillas.
- Top with the rest of the picante sauce and then sprinkle with cheese.
- Bake in oven at 350°F for approximately 30 minutes or until the cheese is melted and bubbly.
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