Spciy Chicken Enchiladas

I found this recipe the other day online and tried it. It is really good and easy. Thought I would share it. Not like your normal chicken enchilada's that you make with sourcream and cream of chick soup. It really isn't that spicy (unless you use hot salsa). An easy way to shred your chicken is to use the Pampered Chef food chopper if you have one (or the salad chopper). Cut the breasts in about 1/3's and chop away.

If you want to fill a 9x13 I would double the recipe.

Spicy Chicken Enchilada's

1 small onion, chopped
1 clove garlic, minced
1 TBL oil
1 lb boneless skinless chicken breats, cooked and shredded.
1 1/2 cup salsa
4 oz cream cheese, cubbed
1 TBL chopped fresh cilantro
1 tsp ground cumin
1 cup shredded cheddar and monterey jack cheese
1 can (4oz) chopped green chilies
flour tortillas

1. Preheat oven to 350. Cook and stir onion and garlic in hot oil in large skillet on med high heat for 2 mins. Add chicken, 1/4 cup of salsa, cream cheese, cilantro, and cumin; mix well. Cook until heated through, stirring occassionally. Add 1/2 cup of the shredded cheese and green chilies; mix well.

2. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place seam sides down in baking dish; top with remaining 1 1/4 cup salsa and remaining shredded cheese.

3. Bake 15-20 mins or until heated through.