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Cheesy Chicken Enchiladas

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Cheesy Chicken Enchiladas

1
1/2
cups
chopped
Onions
1
1/2
cups
shredded
Chicken Breast
1
1/2
cups
shredded
Cheddar Cheese
1
1/2
cups
baked
Empty Term.
3
1/2
ounces
baked
Cream Cheese
1
1/2
tsp
ground
Cumin
8
1/2
whole
medium
Empty Term.
1
1/2
cups
baked
Empty Term.
Servings:
8
Prep Time:
15
Cooking Time:
15

Preheat oven to 350*F.

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

Nutrition Facts: Calories: 227: Carbs: 8g: Protein: 18g

 

submitted by Nikki Warner Shortman
Cuisine: Mexican
Course: Main Dishes
Primary Ingredient: Chicken

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