Cheese & Chicken Enchiladas
Looking for an easy weeknight dinner? This enchilada recipe fits the bill...and is yummy!
Ingredients
- Nonstick cooking spray
- 1 small onion chopped
- 1 1/2 cups cooked shredded chicken breast meat
- 3/4 cup 3 ounces shredded cheddar cheese, divided
- 1 1/2 cups 12-ounce bottle chunky salsa, divided
- 1/2 of an 8-ounce package reduced-fat cream cheese
- 8 7- or 8-inch soft taco-size fat free or regular flour tortillas
Instructions
- PREHEAT oven to 350° F. Spray large, nonstick skillet with nonstick cooking spray. Add onion; cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until tender.
- Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Cook, stirring occasionally, for 2 to 3 minutes or until cheeses are melted as shown above.
- SPOON a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13 x 9-inch (3-quart rectangular) baking dish as shown above.
- Drizzle with remaining salsa. Sprinkle with remaining cheddar cheese (as shown with queso fresco above); cover. Bake for 15 minutes or until heated through and cheese on top is melted.