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Creamy chicken enchiladas

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Ingredients/Components

pkg - 1 oz
butter or margarine - 2 Tbsp
vegetable oil - 1 item
6 oz
ground cumin - 1 tsp
medium onion, chopped - 1 item
corn tortillas - 8 item
green onion slices - 1 item
Pace picante sauce - 1 c
shredded cooked chicken about 1 large whole breast

How to make creamy chicken enchiladas:

Cook onion in butter until tender but not brown. Stir in chicken, 1/4 cup of the picante sauce, cream cheese and cumin; heat through. Remove from heat. Stir in 1/2 cup of the shredded cheese. Heat about 1/2 inch oil in small skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels. Spoon scant 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 evenly over enchiladas; cover with remaining cheese. Bake at 350° about 15 minutes or until hot. Sprinkle with onion and serve with additional picante sauce. Makes 4 servings.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

2.8

Average rating: 2.8, total votes: 5

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