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Ingredients
- 1 medium onion, chopped
- 2 Tblsp margarine
- 1 large chicken breast, cooked and shredded
- 2 16-oz jars picante sauce
- 24-30 six-inch flour tortillas
- 1 8-oz pkg cream cheese, cubed
- 1-1/2 teaspoon ground cumin
- 2 cups extra sharp cheddar, shredded
Details
Servings 6
Preparation
Step 1
Cook chicken. To microwave, remove skin and cook on High for 5 to 7 minutes; let stand for 10 minutes. Or put skin side up in a shallow baking pan, and roast for about 1 hour at 350, until the internal temperature reaches 165 degrees.
Preheat oven to 350 degrees. Melt margarine in a large skillet. Add chopped onion and stir until tender.
Stir in chicken, 1 jar of picante sauce, cream cheese, and cumin. Cook unitl thoroughly heated. Stir in 1 cup of shredded cheddar cheese.
Assembly: soften each tortilla just before filling, by heating it for about 10 seconds in a microwave oven. Warm tortillas are easier to work with.
Spoon about 1/3 cup of the chicken mixture into the center of each tortilla, roll up one side toward the center so it covers the filling, then each of the "left" and "right" sides, and then finish rolling from the bottom up toward the top (as if rolling a burrito or egg roll).
Place the enchiladas seam-side down in a 12x7-inch baking dish. top with the remaining picante sauce and cheese. Bake for 15 minutes.
Serve with Spanish rice and refried beans.
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