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Cheese and Chicken Enchiladas
Cheese and Chicken Enchiladas

Cheese and Chicken Enchiladas

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 medium onion, chopped
2 Tbsp margarine
1-1/2 cups shredded cooked chicken
1 jar (12 oz.) picante sauce, divided
1 pkg (3 oz.) Philadelphia Cream Cheese, cubed
1 tsp ground cumin
2 cups (8 oz.) Cracker Barrel Shredded Extra Sharp Cheddar Cheese, divided
8 flour tortillas (6 inch)
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Let's Make It
Preheat oven to 350°F. Cook and stir onion and margarine in large skillet until onion is tender. Stir in chicken, 1/4 cup picante sauce, cream cheese, and cumin. Cook until thoroughly heated. Stir in 1 cup of shredded cheddar cheese.
Spoon about 1/3 cup of the mixture into the center of each tortilla, rolling up each one and placing seam side down in a 9x13 baking dish. Top with remaining picante sauce and shredded cheddar cheese.
Bake for 15 minutes.
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