Chicken Chili Enchiladas

Name: Chicken Chili Enchiladas
Ingredients: 1 medium onion, thinly sliced; 1 tablespoon butter; 3 ounces cream cheese, cubed; 2 tablespoons canned chopped green chilies; 1/8 teaspoon salt; 4 flour tortillas (8 inches); 2 tablespoons canola oil; 3/4 cup shredded cooked chicken; 1 tablespoon 2% milk; 1 cup shredded Monterey Jack cheese; Chopped green onions and sliced ripe olives, optional

11 ingredients

3 steps

Ingredients

1 medium onion, thinly sliced
1 tablespoon butter
3 ounces cream cheese, cubed
2 tablespoons canned chopped green chilies
1/8 teaspoon salt
4 flour tortillas (8 inches)
2 tablespoons canola oil
3/4 cup shredded cooked chicken
1 tablespoon 2% milk
1 cup shredded Monterey Jack cheese
Chopped green onions and sliced ripe olives, optional

Directions

1

In a small skillet, saute onion in butter until tender. Remove from the heat. Stir in the cream cheese, chilies and salt until blended.
2

In another skillet, cook tortillas in oil over medium heat until warmed and lightly browned on both sides. Drain on paper towels. Spoon a fourth of cream cheese mixture down center of each tortilla. Sprinkle with chicken. Roll up and place seam side down in an 8-in. square baking dish coated with cooking spray.
3

Bake, uncovered, at 350° for 15 minutes. Brush tops with milk; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Sprinkle with green onions and olives if desired.