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Source: Nestle® Very Best Meals

Cheese and Chicken Enchiladas
With leftover cooked chicken, it's a snap to assemble these creamy enchiladas.
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Serves: 4
Prep Time: 25 minutes
Cook Time: 15 minutes
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1 small onion, chopped
1 1/2 cups shredded cooked chicken breast meat
3/4 cup Cheddar cheese, shredded , divided
1 jar (16 oz.) ORTEGA® Salsa Prima Homestyle Mild, divided
1/2 8-ounce package reduced-fat cream cheese, (Neufchatel)
8 (7 or 8-in) flour tortillas, soft taco-size




PREHEAT oven to 350 degrees F. Spray large nonstick skillet with nonstick cooking spray. Add onion; cook over medium-high heat for 4 to 5 minutes or until tender. Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Heat and stir for 2 to 3 minutes or until cheeses are melted.

SPOON a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13 x 9-inch (3-quart rectangular) baking dish; drizzle with remaining salsa. Sprinkle with remaining cheddar cheese; cover. Bake for 15 minutes or until heated through and cheese on top is melted. Top with additional salsa, if desired.





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