Cheese `n chicken enchiladas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; chopped |
| 2 | tablespoons | Margarine |
| 1½ | cup | Cooked chicken; shredded |
| 1 | Jar picante sauce | |
| 8 | Flour tortillas; (6\") | |
| 1 | pack | Cream cheese; cubed (3 oz.) |
| 1 | teaspoon | Ground cumin |
| 2 | cups | Extra sharp Cheddar cheese; shredded |
Directions
Heat oven to 350 degrees. Cook and stir onion in large skillet until tender. Stir in chicken, ¼ cup of picante sauce, cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup of cheese.
Spoon about ⅓ cup chicken mixture in center of each tortilla; roll up.
Place seam side down in 12 x 7 inch baking dish. Top with remaining picante sauce and cheese. Bake 15 minutes.
from sooz <kirkland@...> on Jun 30, 1998.
Recipe by: Key Gourmet CD Rom
Posted to MasterCook Digest by "Christopher E. Eaves" <cea260@...> on Sep 14, 1998, converted by MM_Buster v2.0l.
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