Chicken Enchiladas II

By Snootie

Ingredients

• 1 (8 ounce) package Cream Cheese
• 1 cup Salsa
• 2 cups Chopped Cooked Chicken Breast Meat
• 1 can Chopped Chiles
• 2 Green Onions chopped/sliced
• 1/4 tsp. Ground Cumin
• 1 Can Enchilada Sauce
• 2 cups Colby Jack Cheese (shredded)
• 6 8" Flour Tortillas
• Sour Cream
• Shredded Lettuce
• Chopped Tomatoes
• Black Olives - Sliced
• Salsa

Details

Adapted from

Preparation

Step 1

Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa, green chiles,and Cumin. Cook, stirring until melted and well blended. Stir in shredded chicken. Fill tortillas with the mixture, roll and place into the prepared baking dish. Pour Enchilada Sauce over, then cheese. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with Sour Cream, Green Onions, Shredded Lettuce, Chopped Tomatoes, Black Olives and a tsp. of Salsa.