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Wednesday, December 15, 2010

Fiesta Chicken Enchiladas

1 small onion, chopped
1 clove garlic, minced
1 lb. cooked boneless skinless chicken breasts, shredded
1 C salsa, divided
4 oz. cream cheese, cubed
1 T chopped cilantro
1 t. ground cumin
1 C shredded cheese (Cheddar & Monterey Jack is yummy)
8 flour tortillas

1)  Heat oven to 350
2) Heat large skillet sprayed with cooking spray on medium heat.  Add onions and garlic; cook and stir 2 min.  Add chicken, 1/4 C salsa, cream cheese, cilantro and cumin; mix well.  Cook 5 min. or until heated through, stirring occasionally.  Add 1/2 C shredded cheese; mix well.
3) Spoon about 1/3 C chicken mixture down center of each tortilla; roll up.  Place seam-sides down in 9x13 pan sprayed with cooking spray; top with remaining shredded cheese and salsa.
4) Bake 15 to 20 min or until heated through. 

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