Jackie's Chicken Enchiladas

Yields: 8 small enchiladas or 4 big enchiladas

Laura

ingredients

3 cups shredded, cooked chicken
1 TBSP vegetable oil
1 onion (this is optional, I usually leave this out because Pat is not the biggest onion fan)
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. ground cumin
4 oz. cream cheese
1/2 cup salsa
4 oz shredded cheddar cheese
olives or I prefer to use 1 small can chopped green chilies
8 small tortillas (or 4 large tortillas)
1 12-16 oz. can enchilada sauce
diced olives or green chilies (optional as topping over cheese)

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Directions:
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1. cook and shred chicken, set aside
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2. chop onion and cook in vegetable oil in skillet
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3. add cream cheese and allow to melt (skillet on medium-low heat) stirring occasionally
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4. meanwhile stir in chili powder, garlic powder, and ground cumin
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5. stir in salsa
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6. stir in 1/2 of cheddar cheese
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7. stir in chicken and allow mixture to warm
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8. dip tortilla in enchilada sauce, fill with 1/3 cup chicken mixture and a little more enchilada sauce, roll and place in baking pan, repeat until chicken mixture is gone
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IF YOU ARE MAKING FOR LATER IN DAY OR NEXT DAY, STOP HERE AND
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REFRIDGERATE AND CONTINUE WHEN CLOSE TO DINNER
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9. pour remaining enchilada sauce on enchiladas
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10. sprinkle remaining cheese on enchiladas and then olives or diced green chilies
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11. cook in oven until cheese is melted and warm (you can vary temperature based on how quick you want it done -- I think it says around 400 for 25 minutes if you have not refridgerated them -- it takes more like 45 minutes or so I think if you did refridgerate the
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enchiladas)
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12. Enjoy!