Ingredients
- 1 cup chopped onion
- 2 teaspoons oil
- 1 teaspoon EACH chili powder, garlic powder, cumin
- 8 oz cream cheese
- 5-6 cups cooked and shredded chicken
- 2 cups grated cheddar cheese, divided
- 8 corn tortillas
- 1 can enchilada sauce
- ¾ cup salsa
Directions
Saute onion in the oil until tender. Add the spices and cut the cream cheese into chunks and add to onion until the cream cheese is melted. Add the chicken and salsa. Add 1 1/4 cup cheddar cheese and stir until melted. Add a small amount of the enchilada sauce in small fry pan. Heat and dip tortilla shell into sauce. Add a small amount of chicken mixture and roll, seam side down. Place a small amount of the enchilada sauce in a baking dish. (just enough to cover the bottom of the dish) Repeat with the remaining shells and filling. Sprinkle with remaining cheese. Bake at 350° for 20-30 minutes. |