Cheesy Chicken Enchiladas
These Cheesy Chicken Enchiladas are sure to be a hit at your dinner
Equipment
- Baking dish (12 x 7 inches)
Ingredients
- 1 medium onion chopped
- 2 tablespoons margarine
- 1 ½ cups shredded cooked chicken
- 1 jar 16 oz picante sauce, divided
- 8 flour tortillas 6-inch
- 1 package 3 oz cream cheese, cubed
- 1 teaspoon ground cumin
- 2 cups shredded extra sharp Cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 12 x 7 inch baking dish.
- In a large skillet, cook and stir the chopped onion in margarine until tender.
- Stir in the shredded chicken, 1/4 cup of picante sauce, cubed cream cheese, and ground cumin.
- Cook until thoroughly heated.
- Stir in 1 cup of shredded Cheddar cheese until melted and well combined.
- Spoon about 1/3 cup of the chicken mixture into the center of each flour tortilla.
- Roll up the tortillas and place them seam side down in the prepared baking dish.
- Pour the remaining picante sauce over the top of the enchiladas, then sprinkle with the remaining shredded Cheddar cheese.
- Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
- Serve hot.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair these flavorful Cheesy Chicken Enchiladas with a fruity Merlot or a refreshing Rosé.Nutritional Information
Calories: 320 kcal | Carbohydrates: 20 g | Protein: 18 g | Fat: 18 g | Fiber: 2 g | Sugar: 3 g
