Ingredients
| 1 |
cup chopped onion |
| 1 1/2 |
cups shredded cooked chicken breast |
| 4 |
oz reduced-fat Cheddar, shredded |
| 1 |
cup salsa verde |
| 3 |
oz. fat-free cream cheese |
| 1 |
tsp. ground cumin or chili powder |
| 8 |
corn tortillas, 6" |
Directions
- Preheat oven to 350*F.
- Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, and sautee 6 minutes or until tender.
- Add chicken, 1/2 cup Cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts.
- Spoon about 1/3 cup chicken mixture down center of each tortilla, and roll up.
- Place enchiladas in a 13x9-inch baking dish; drizzle with taco sauce, and sprinkle with 1/2 cup Cheddar cheese.
- Cover and bake at 350*F for 15 minutes or until cheese melts. Serve enchiladas immediately.
Categories
Main Dish, Mexican
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