Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 c. chopped onion; 2 Tbsp. vegetable oil; 1 tsp. each: chili powder, garlic powder and ground cumin; 1 (8 oz.) pkg. cream cheese; 6 c. shredded cooked chicken; 3/4 c. bottled salsa; 8 oz. Cheddar cheese, shredded; 1/4 c. chopped black olives; 16 corn tortillas; 2 (14 oz.) cans enchilada sauce

10 ingredients

7 steps

Ingredients

1 c. chopped onion
2 Tbsp. vegetable oil
1 tsp. each: chili powder, garlic powder and ground cumin
1 (8 oz.) pkg. cream cheese
6 c. shredded cooked chicken
3/4 c. bottled salsa
8 oz. Cheddar cheese, shredded
1/4 c. chopped black olives
16 corn tortillas
2 (14 oz.) cans enchilada sauce

Directions

1

Heat oven to 350°.
2

Have two 11 x 7-inch baking dishes ready. In large saucepan, cook onion in oil 5 minutes or until translucent.
3

Stir in chili powder, garlic powder and cumin.
4

Add cream cheese and cook over low heat, breaking cheese into chunks with a wooden spoon until melted.
5

Add chicken and salsa. Stir over medium heat 2 to 3 minutes until hot.
6

Remove from heat.
7

Stir in 1 1/4 cups of the Cheddar cheese and the olives.