Sheela's Chicken Enchiladas

By lschull

Ingredients

• 1 medium onion, chopped
• 2 tbsp. butter
• 1 cup salsa
• 1 1/2 cups cooked chicken, chopped
• 1/2 package cream cheese
• 1 tsp. ground cumin
• 1 1/2 cups grated monterey jack or cheddar cheese
• 8 flour tortillas
• green onions

Preparation

Step 1

Cook onions in butter until tender but not brown. Stir in chicken, 1/4 cup salsa, cream cheese and cumin. Heat through. Remove from heat and stir in half the cheese.

Preheat lightly oiled skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 3 seconds on each side. Drain on paper towels. Spread about 1/3 cup of chicken filling down centre of each tortilla. Roll up and place seam side down in shallow baking pan. Spoon remaining salsa and cheese on top. Sprinkle with onions. Bake 350 degrees for 15 to 20 minutes until hot.

Serve with sour cream if desired.