Easy Chicken Enchiladas

This one was simple to make and yummy. My husband came home last night and took one bite and said " now that's some good stuff."

Easy Chicken Enchiladas

1 onion, chopped

1 clove garlic, minced

Olive Oil

3 lbs. chicken breast, cooked & shredded

24 oz. jar salsa

8 oz. cream cheese, cubed

1 tbsp. cilantro

2 - (1.25oz.) packets of taco seasoning

10 oz. reg. or mild Rotel tomatoes (optional, but adds some heat)

8 oz. shredded cheddar cheese

10 large flour tortillas

taco sauce

Cook & stir onion and garlic in hot oil in a large skillet.

Add chicken, salsa, cream cheese, cilantro, taco seasoning & Rotel.

Let simmer till cream cheese melts and blends.

Heat tortillas in microwave so they won't break apart as you roll them.

I put 5 tortillas in at a time for about 35 seconds.

Spoon chicken mixture onto the center of each tortilla. (about 3/4 cup)

Fold tortillas and place seam-side down into a greased 9X13 baking dish.

Top with taco sauce or more salsa.

Sprinkle cheddar cheese on top and bake for 15-20 minutes at 350 degrees.

Serve with shredded lettuce, sour cream, olives and any other toppings that you like. These could also be made using pork or beef.

This recipe can be cut in half. It made enough for 5 people and still had leftovers for the next day.