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CHEESY CHICKEN ENCHILADAS

Active Time : 20 minutes
Total Time : 50 minutes
Serves : 8 servings
INGREDIENTS
  • 1 teaspoon pure vegetable oil
  • 1 medium onion sliced
  • 3 cups cooked and shredded chicken
  • 1 8 ounce package shredded colby jack cheese divided
  • 1 cup sour cream
  • 1 4 ounce can diced green chiles drained
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 cup thick and chunky salsa
  • 1/4 cup water
  • 1/2 teaspoon ground cumin
  • 16 6-inch corn or flour tortillas
DIRECTIONS

In medium skillet, heat oil over medium-high heat. Add onions; sauté until softened (about 2-3 minutes). Remove from heat; cool slightly.

In large mixing bowl, combine onions, chicken, 1 cup cheese, sour cream, chiles, chili powder and salt; set aside. In small bowl, combine salsa, water and cumin.

Spread ½ cup salsa in bottom of a greased 13x9-inch baking dish. Divide chicken mixture among tortillas; roll-up tortillas and place, seam-side-down, in baking dish. Pour remaining salsa over top; sprinkle with remaining cheese.

Bake, uncovered, in a preheated 350°F oven 30 minutes or until bubbly. Serve with additional sour cream, if desired.