Cheese and Chicken Enchiladas
1 cup chopped onion
1 1/2 cups shredded cooked chicken breasts (about 1/2 lb)
1 cup sharp cheddar cheese, divided (4 oz)
1 cup picante sauce (I use Pace)
3 ounces cream cheese, diced
1 teaspoon cumin
2 cans enchilada sauce
10-12 corn tortillas
Coat a large skillet with cooking spray and saute onions until soft. Meanwhile, mix chicken, 1/2 c. cheddar, picante sauce and cream cheese. Add to onions and cook over low heat until cheese begins to melt. Zap tortillas in the microwave covered with a damp paper towel about 15 seconds, it makes them easier to roll. Spoon about 1/3 cup filling on each tortilla and roll up.
Place enchiladas (seam side down) in a 9x13 (or 2 8x8's for a small family) baking dish make sure the bottom is just covered with Enchilada Sauce. Pour the rest of the sauce on top one all your enchiladas are in place and cover with remaining cheese. *Note:I flash freeze them and bag at this point in family size portions. If you are going ahead and eating now cover and bake at 350F 15 minutes. If you are pulling from the freezer, thaw in the refrigerator then bake.
Be sure to check out Kim's blog Forever...Wherever for more Tasty Tuesday recipes.