Cheese & Chicken Enchiladas

By Tiller

Goes with Spanish rice see recipe

Ingredients

• 1 med onion, chopped
• 2 tbsp butter
• 1 1/2 cups cooked chickend, finely chopped
• 1 1/2 cups salsa divided
• 1 pkg cream cheese
• 1 tbsp ground cumin
• 2 cups cheddar cheese, shredded
• 8 flour tortillas (snack size)

Preparation

Step 1

Cook and stir onions and butter over med heat, 2 minutes. Stir in chicken, 1/4 cup salsa, cream cheese and cumin. Cook until thoroughly heated. Stir in 1 cup cheddar cheese.
Spoon about 1/3 cup chicken mixture in center of each tortilla; rol up and place seam side down in 12 x 8 baking pan. Top with remaining salsa and then cheese. Bake 20 minutes in 375* oven, watch carefully so not to dry out the tortillas too much !!