Chicken and Cheese Enchiladas

This is one of my favorites !

Chicken and Cheese Enchiladas

About 1 pound of cooked chicken shredded

1 medium onion diced

1 jar picante sauce

Shredded cheddar cheese (I usually use 1 8 oz block and shred that)

3 oz cream cheese

Cumin

Salt & pepper

1 package of soft tortillas

Take a sauce pan and put about 1 tablespoon of butter and cook the onion until soft, once that is done put in the shredded chicken, cream cheese, ¼ cup of the picante, 1cup of the cheddar cheese, salt & pepper, and about a tablespoon of the ground cumin and mix them all together. I usually put the lid on the sauce pan and let the cheeses melt and get it all real creamy.

take about 1/3 cup of the mixture, put that in the lower portion of the tortilla and roll that up, I place it seam side down in a 13 x 9 pan that I have sprayed with PAM.

Once all the tortillas are lined up in the pan, I pour the remaining picante sauce over the tortillas and make sure it is all spread out and sprinkle the cheese over that.

Cover the casserole dish with aluminum foil and bake for about 15 minutes in a preheated 350 degree oven.

Let me know if you have any questions I am not a cookbook writer