Cheese-and-Chicken Enchiladas

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

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