Quick and Easy Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a recipe I got from my sister-in-law. She uses fresh chicken that she boils and shreds, but for simplicity, I use canned chicken. Either way turns out great! You can also make it ahead and freeze until you're ready to bake it for once a month cooking. Ingredients:
2 (12 1/2 ounce) cans white meat chicken |
2 cups picante sauce, separated |
2 cups cheddar cheese, separated |
8 ounces reduced-fat cream cheese |
1 teaspoon cumin |
salt and pepper |
8 burrito-size flour tortillas |
Directions:
1. Drain and rinse the chicken and pour into a medium-sized mixing bowl.
2. Add 1 cup picante sauce, 1 Cup cheddar cheese, cream cheese, cumin, salt and pepper and mix well.
3. Scoop about 1/4 Cup of mixture into center of tortilla and roll up.
4. Place into a 9x13 pan.
5. Do the same process for the remaining mixture and tortillas.
6. Top with the rest of the picante sauce and then sprinkle with cheese.
7. Bake in oven at 350°F for approximately 30 minutes or until the cheese is melted and bubbly.
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