Ingredients
- 2 cooked chicken breasts, shredded*
- 8 oz. whipped cream cheese (can be low fat)
- 1/2 yellow onion, diced
- 1/2 cup salsa (choose your favorite!)
- 8 large flour tortillas
- 8 oz. Jack Cheese, shredded
- 2 small cans enchilada sauce
Instructions
- Preheat oven to 350 degrees. In a 9 X 13 inch baking dish, coat with cooking spray. In a medium sized bowl, combine shredded chicken, cream cheese, onion and salsa. Dividing the chicken mixture evenly among the 8 tortillas, roll into enchiladas, closing the ends as you roll (to help them fit in the pan). After all enchiladas are prepared and in the pan, pour the two cans of enchilada sauce over the enchiladas to completely cover. Sprinkle on the cheese and bake for 20 minutes.
*I use the precooked rotisserie chickens from the grocery store for this, which saves a lot of time and energy.
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