Cheese `n chicken enchiladas

Yield: 4 Servings

Measure Ingredient
1 medium Onion; chopped
2 tablespoons Margarine
1½ cup Cooked chicken; shredded
1 \N Jar picante sauce
8 \N Flour tortillas; (6\")
1 pack Cream cheese; cubed (3 oz.)
1 teaspoon Ground cumin
2 cups Extra sharp Cheddar cheese; shredded

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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