Easy Fiesta Chicken Enchiladas
Patrick's cousin Carol shared her yummy and frequently requested chicken enchilada recipe with me recently and I could NOT wait to pass it along to you! It's quick, easy, and made with simple regular grocery store ingredients which makes it a perfect dish to put together on any busy weeknight. You can even prep it the night before; then all you have to do is grab it from the fridge - top with salsa and cheese - and dinner's in the oven!
Ingredients
Instructions
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Step 1
Heat oven to 350 degrees.
Cook and stir onions, peppers, and garlic in large skillet with oil on medium heat 2 minutes. Add chicken, 1/2 cup salsa, cream cheese, cilantro and cumin and combine well (add in green chiles here if you like). Cook until heated through then add 1/2 cup shredded cheese and mix together allowing the cheese to melt. Remove from heat.
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Step 2
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place each one seam-side down in a 9x13 inch baking dish sprayed with non stick spray. Top with remaining salsa and shredded cheese (you can top with a small can of enchilada sauce if you like).
Bake 15 to 20 minutes or until heated through.
