Enchiladas with a creamy chicken filling.
Preheat oven to 350ºF. Spray a 13×9 inch baking dish with cooking spray and set aside.
Heat olive or vegetable oil in a large skillet over medium heat. Add onions and garlic; saute 2 minutes. Add chicken, 1 cup of the salsa, cream cheese, cumin and chiles; mix well. Cook until heated through, stirring occasionally. Remove from heat; add 1/2 cup of the shredded cheese and mix well.
Lay out the tortillas. Evenly divide filling amongst tortillas and roll them up. Place, seam side down, in the prepared baking dish. Top with the remaining salsa (you can use your judgement on how much salsa you want to use, but I usually just finish up the jar) and cheese.
Bake 15-20 minutes or until heated through and cheese is melted and bubbly.
Note: This is an adapted recipe, though the original source has long since been lost.
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These are so delicious!!! They are very easy to make, and the flavors blend very well. I added 2 teaspoons of chili powder and some cilantro in the mix, and used fat-free cream cheese and whole wheat tortillas to bring the calorie content down just a little. We will definitely make these again and again! Thanks for sharing!
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