Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 2 lb. shredded, cooked chicken; 1 c. chopped onion; 2 Tbsp. vegetable oil; 2 tsp. chili powder; 2 tsp. garlic powder; 2 tsp. ground cumin; 1 (8 oz.) pkg. cream cheese; 1 (8 oz.) brick of Colby cheese; 1 (8 oz.) brick of Monterey Jack cheese; 2 (16 oz.) jars salsa (Old El Paso); 2 pkg. flour tortillas

11 ingredients

12 steps

Ingredients

2 lb. shredded, cooked chicken
1 c. chopped onion
2 Tbsp. vegetable oil
2 tsp. chili powder
2 tsp. garlic powder
2 tsp. ground cumin
1 (8 oz.) pkg. cream cheese
1 (8 oz.) brick of Colby cheese
1 (8 oz.) brick of Monterey Jack cheese
2 (16 oz.) jars salsa (Old El Paso)
2 pkg. flour tortillas

Directions

1

In large frypan, saute onions with vegetable oil until transparent.
2

Add chicken and cream cheese (break up with spoon). Cook until melted.
3

Stir in chili powder, garlic powder, cumin and 3/4 cup Colby and 3/4 cup Monterey Jack cheeses.
4

Add half jar of salsa.
5

Stir until bubbling.
6

Heat oven to 350°.
7

Spray bottom of 2 large baking pans with Pam.
8

Lay flour tortilla in pan.
9

Add 1/3 cup mixture and roll up.
10

Arrange seam side down.
11

Add remaining salsa on top and sprinkle remaining cheeses on top.
12

Bake 15 to 20 minutes.