1. Sauté onion in olive oil until tender; add chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat. 2. Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese. 3. Bake at 350°F for 15-20 minutes until cheese is melted and enchiladas are heated through. 4. NOTE: Two cups diced cooked chicken is equal to about one pound uncooked meat. ---------------------------------------------------------------------------
Nutrition
Ingredients
