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Creamy chicken enchiladas

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Ingredients/Components

cream cheese - 3 oz
vegetable oil - 1 item
oleo - 2 Tbsp
shredded Cheddar cheese
medium onion, chopped - 1 item
corn tortillas - 8 item
cumin - 1 tsp
picante sauce - 1 c
green onion, chopped - 1 item
shredded cooked chicken

How to make creamy chicken enchiladas:

Cook onion in oleo until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese and cumin; heat through. Remove from heat. Stir in 1/2 cup of shredded cheese. Heat about 1/2 inch oil in small skillet; quickly fry each tortilla in oil to soften (about 2 seconds on each side). Drain on paper towel. Spoon 1/3 cup chicken mixture down center of each tortilla; roll and place seam side down in 12 x 7-inch baking dish. Spoon remaining picante sauce over enchiladas; cover with remaining cheese. Bake at 350° about 15 minutes or until hot. Sprinkle with the green onion and serve with additional picante sauce.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.3

Average rating: 3.3, total votes: 6

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