Fiesta Chicken EnchiladasSpread a Little Joy Cookbook
1 small onion, chopped
1 clove garlic, minced
1lb. cooked boneless skinless chicken breasts, shredded
1 cup salsa, divided
4oz cream cheese, cubed
1 Tbsp. chopped cilantro
1 tsp ground cumin
1 cup shredded cheddar & Monterey jack cheese, divided
8 flour tortillas (6 inch)
Heat oven to 350.
Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook 2 minutes. Add chicken, ¼ cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 minutes or until heated through, stirring occasionally. Add ½ cup shredded cheese; mix well.
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish prayed with cooking spray; top with remaining shredded cheese and salsa.
Bake 15-20 minutes or until heated through.
1 small onion, chopped
1 clove garlic, minced
1lb. cooked boneless skinless chicken breasts, shredded
1 cup salsa, divided
4oz cream cheese, cubed
1 Tbsp. chopped cilantro
1 tsp ground cumin
1 cup shredded cheddar & Monterey jack cheese, divided
8 flour tortillas (6 inch)
Heat oven to 350.
Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook 2 minutes. Add chicken, ¼ cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 minutes or until heated through, stirring occasionally. Add ½ cup shredded cheese; mix well.
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish prayed with cooking spray; top with remaining shredded cheese and salsa.
Bake 15-20 minutes or until heated through.
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