Cheese-and-Chicken Enchiladas

Cheese-and-Chicken Enchiladas
Cheese-and-Chicken Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • Cooking spray

  • 1

    cup chopped onion

  • 1 1/2

    cups shredded cooked chicken breast (about 1/2 pound)

  • 1

    cup (4 ounces) shredded reduced-fat sharp Cheddar cheese divided

  • 1

    cup bottled picante sauce

  • 3

    ounces 1/3-less-fat cream cheese (about 1/3 cup)

  • 1

    teaspoon ground cumin

  • 8

    (6-inch) flour tortillas

  • 1 1/2

    cups bottled green taco sauce

Directions

Preheat oven to 350º. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, and sauté 6 minutes or until tender. Add chicken, 1/2 cup Cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts. Spoon about 1/3 cup chicken mixture down center of each tortilla, and roll up. Place enchiladas in a 13 × 9-inch baking dish; drizzle with taco sauce, and sprinkle with 1/2 cup Cheddar cheese. Cover and bake at 350º for 15 minutes or until cheese melts. Serve enchiladas immediately. Serving Size: 1 enchilada

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