cheese and chicken enchiladas

Name: Cheese and Chicken Enchiladas
Ingredients: 2 cup(s) chicken breast meat - chopped into cubes - fast fry until meat is not pink; 3/4 cup(s) chopped onion; 2 tablespoon(s) olive oil; - optional - sliced black olives; 1 can(s) green enchilada sauce, divided; 3 ounce(s) cream cheese, cut into small cubes; 1 teaspoon(s) cumin; 2 cup(s) grated mexican blend cheese, divided; 8 - flour tortillas

(1 RATING)

133 Pinches 1 Photo

Nathaniel Lutz

Georgetown, TX

Updated on Sep 12, 2013

looks good

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Ingredients

2 cups chicken breast meat - chopped into cubes - fast fry until meat is not pink
3/4 cup chopped onion
2 tablespoons olive oil
- optional - sliced black olives
1 can green enchilada sauce, divided
3 ounces cream cheese, cut into small cubes
1 teaspoon cumin
2 cups grated mexican blend cheese, divided
8 - flour tortillas

How To Make cheese and chicken enchiladas

Step 1

Sauté onion in olive oil until tender; add cooked chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat. Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese. Bake at 350 degreesF (180C) for 15-20 minutes until cheese is melted and enchiladas are heated through
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