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Chicken >> Cheese And Chicken Enchiladas
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Chicken >> Cheese And Chicken Enchiladas


1 Small Onion, Chopped 1 ½ Cups Cooked Shredded Chicken Breast Meat ¾ Cup Shredded Cheddar Cheese, Divided Use 1 (16-ounce) Jar Ortega Salsa - Homestyle Recipe, Divided Use ½ Of An 8-ounce Package Cream Cheese 8 (7 Or 8-incj) Soft Taco-size Flour Tortillas
Preheat Oven To 350o F.
Spray Large Nonstick Skillet With Nonstick Cooking Spray.
Add Onion; Cook Over Medium-high Heat For 4 To 5 Minutes Or Until Tender.
Add Chicken, ½ Cup Cheddar Cheese, ¾ Cup Salsa And Cream Cheese.
Heat And Stir For 2 To 3 Minutes Or Until Cheeses Are Melted.
Spoon A Scant 1/3 Cup Chicken Mixture Down Center Of Each Tortilla; Roll Up.
Place In 13 X 9-inch (3-quart Rectangular) Baking Dish; Drizzle With Remaining Salsa.
Sprinkle With Remaining Cheddar Cheese; Cover.
Bake For 15 Minutes Or Until Heated Through And Cheese On Top Is Melted.
Top With Additional Salsa, If Desired.

Makes 4 Servings. You can serve with your family and friends.
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