Chicken Enchiladas
| Servings | Prep Time |
| 4People | 20Minutes |
| Cook Time | Passive Time |
| 15 Minutes | 50 Minutes |
|
|
Ingredients
- 1 1/2 cup Cooked ChickenShredded
- 1Cup Chopped Onion
- 4Ounces Cream Cheese
- 1Cup Sharp CheddarShredded
- 1Tbsp olive oil
- 1Tsp cumin
- 10-12 Flour Tortillas Shells8 inch Tortillas
- 1/4Cup Green Taco Sauce
- 1Cup Picante SauseI use Medium Spicy
Instructions
- Cook the chicken in advance and shred. Broasted chicken from the deli at the grocery store could be used as well.
- Saute the onion in the olive oil until tender. Add the shredded chicken, 1/2 cup of the cheddar, picante sauce, cream cheese and cumin. Cook over low heat until the cheeses are melted and the ingredients well combined.
- Spoon about 1/3 cup of the mixture onto each tortilla and roll up. I heat the tortillas slightly in the microwave to make them easier to roll without breaking.
- Place the rolled enchiladas in a 9 x13 baking dish. Drizzle with the taco sauce and sprinkle with 1/2 cup of the cheddar cheese.
- Cover the dish loosely with foil and bake at 350 degrees for 15 minutes. Uncover and allow to bake an additional minute or two.
Recipe Notes
This is a great recipe when vacationing at a time share as well. The ingredients are readily available and the preparation is quick and easy. The entire family enjoys and when served with a salad, and guacamole everyone is happy.
Just a note for those who have a kitchen when on vacation. Plan your meals and pack your spices. I use the zip lock snack size baggies and label the spice. The last thing that you want to purchase on vacation is all the spices you need in your cooking.
