Chicken Enchiladas

Brenda Brown

By
@Catnails

This one takes awile the first time you make it,but well worth it.Since it is a large amount and we are only 2,I freeze the extra in smaller batches.

Rating:
★★★★★ 1 vote
Comments:
Serves:
At least 4
Prep:
30 Min
Cook:
20 Min

Ingredients

1 medium
onion,chopped
18-24 oz
picante' sauce
2 c
mexican blend shredded cheese
1 clove
minced garlic
10 medium
flour tortillas, fat free
1 c
leftover cooked rice(opt.)
1 1/2 c
chicken,cooked&shredded
8 oz
lite cream cheese

Step-By-Step

1Saute' garlic,onion in butter med-low heat.
2Stir in chicken,1/4C picante' sauce and cream cheese.Cook util thoroughly heated and cream cheese is melted.
3Remove from heat.Stir in 1C of shredded cheese and cooked rice(if desired).
4With half of remaining picante' sauce cover bottom of a13X9 baking pan.Divide chicken mixture onto tortillas,rolling each and placing seam side down into baking pan.
5Top with remaining picante'sauce and shredded cheese.
6Bake at 425degrees for 15-20 minutes until cheese is melted and browned.
7I use long grain wild rice for the extra health value.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy