Prep Time: 30 minutes
Cook Time: 25-30 minutes
1 large onion, chopped
2 Tbsp olive oil
1 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1 (8 0z) cream cheese
2 lbs boneless-skinless chicken, cooked and shredded
3/4 cup salsa
1 (8oz) pkg mild cheddar cheese, shredded
16 corn tortillas
2 (14 oz) cans enchilada sauce
1. Preheat oven to 350°. Have one 9×13-inch baking dish ready. Spread one can of enchilada sauce on the bottom of pan.
2. In large saucepan, saute onion in oil over medium-high for 5 minutes or until onions are translucent. Add chili powder, garlic powder and ground cumin.
3. Add cream cheese to large saucepan, cook over low-heat stirring constantly until melted. Add chicken and salsa, stirring over medium-high heat for 2-3 minutes until hot. Remove from heat, add 1-1/4 cups of cheddar cheese.
4. Spoon 1/3 cup mixture into each corn tortilla. Roll up and place seam side down in pan. Top with remaining enchilada sauce. Sprinkle with remaining cheese. Bake 25-30. Enjoy!
Cook the chicken on the grill while preparing the mix or simply cook the chicken ahead of time. I usually prepare the enchilada mix, while my spouse grills the chicken. Don’t be afraid to put your man to work, too.
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