I will be making these for dinner tonight. This recipe is from Ruth Pugh (fellow Asheboro natives know her & her fabulous cooking) via the Timeless Traditions Cookbook from First Presbyterian Church. They are wonderful!
Chicken & Cheese Enchiladas
1 med onion--chopped
2 T margarine
4 c shredded cooked chicken (I boil my chicken)
1 36 oz jar picante sauce, divided
1 8 oz pkg cream cheese (I use reduced fat)
1 tsp cumin
3 c shredded Mexican-blend cheese
10 6 in flour tortillas (I use whole wheat)
Heat oven to 350 degrees. Cook and stir onion in margarine in large skillet until tender (I acutally cook my onion in just a little bit of olive oil instead). Stir in chicken, 1 c picante sauce, cream cheese and cumin. Cook until thoroughly heated. Stir in 1 1/2 c cheese. Spoon about 1/3 c chicken mixture into the center of each tortilla and roll up. Place seam side down in baking dish. Top w/ remaining picante sauce and cheese. Bake for 15 mins. Buen provecho!
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