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Chicken Enchiladas
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| 1 1/2 lb | skinless, boneless chicken breast halves |
| 2 tsp | olive oil |
| 2 c | chopped onion |
| 1/2 c | water |
| 1 T | chili powder |
| 1 1/2 tsp | ground cumin |
| 1/2 tsp | salt |
| 1/2 tsp | black pepper |
| 14.5 oz can | diced tomatoes |
| 4 oz can | chopped green chilies, drained |
| 1 tub cream cheese 12 6 inch corn tortillas | |
| 1 c | shredded sharp cheddar cheese |
1. Preheat oven to 350
2. Place chicken in med saucepan and cover with water. Boil 15 min. Drain chicken and cool slightly. Shred chicken with 2 forks and place in large bowl.
3. Heat oil in a large nonstick skillet over med-high heat. Add onion, sauté 5 min or until tender. Add half onion to chicken. Place remaining onion, water and next 6 ingredients into a blender. Process till smooth.
4. Add 1/2 cup of tomato mixture and cream cheese to chicken mixture. Spread 1/2 cup of tomato mixture in bottom of 13x9 inch baking dish coated w cooking spray. Return remaining tomato mixture to pan. Heat over low heat till warm.
5. Dip one tortilla at a time in warm sauce, coating both sides.(microwave first so they don't break) Place on a plate, spoon 3 T chicken filling into each tortilla, roll up and place in dish. Spoon remaining sauce over enchiladas in dish. Sprinkle w cheddar cheese.
6. Bake uncovered at 350 for 30 minutes or until thoroughly heated.
Try:
Less cream cheese, add shredded cheese to chicken mixture, add corn and black beans
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