This week's Table Time Tuesday is a recipe I tried back in July when I got my Kraft Food & Family magazine. I used leftover grilled chicken for my filling. We also put sour cream atop our enchiladas and I really liked it that way. Anyway, here's the recipe:What you need:
1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts (about 1 lb.), shredded
1 cup salsa, divided
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1 Tbsp. chopped cilantro
1 tsp. ground cumin
1 cup shredded cheddar & monterey jack Cheese, divided
8 flour tortillas
How you do it:
Preheat oven to 350°F. Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese. Bake 15 to 20 min. or until heated through.
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