Cheese and Chicken Enchiladas
2 cchicken breast meat - chopped into cubes - fast fry until meat is not pink
3/4 cchopped onion
2 Tbspolive oil
·optional - sliced black olives
1 can(s)green enchilada sauce, divided
3 ozcream cheese, cut into small cubes
2 cgrated mexican blend cheese, divided
How to Make Cheese and Chicken Enchiladas
- 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