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Monday, June 2, 2008

Fiesta Chicken Enchiladas

Who doesn't like a fabulous enchilada? Seriously.

Fiesta Chicken Enchiladas

1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts (about 1 lb.), shredded
1 cup Thick 'N Chunky Salsa, divided
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 Tbsp. chopped cilantro
1 tsp. ground cumin
1 cup Shredded Cheddar & Monterey Jack Cheese, divided
8 Flour Tortillas

Preheat oven to 350°F. Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.

Spoon
about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.

Bake
15 to 20 min. or until heated through.


2 comments:

Sea Squared said...

That is weird! Great minds think alike I suppose! I didn't even see your post since my google reader never updates your blogs for some reason.

Deb said...

You have some great looking recipes,sure making me hungry.