 
With leftover cooked chicken, it's a snap to assemble these creamy enchiladas. 4 25 min 15 min 
       - 1 small onion, chopped
- 1 1/2 cups cooked shredded chicken breast meat
- 3/4 cup shredded cheddar cheese, divided
- 1 jar (16 oz.) ORTEGA Salsa - Homestyle Recipe (Mild), divided
- 1/2 of an 8-ounce package reduced fat cream cheese (Neufchatel)
- 8 (7 or 8-in) fat free or regular soft taco-size flour tortillas
PREHEAT oven to 350° F. Spray large nonstick skillet with nonstick cooking spray. Add onion; cook over medium-high heat for 4 to 5 minutes or until tender. Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Heat and stir for 2 to 3 minutes or until cheeses are melted.
SPOON a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13 x 9-inch (3-quart rectangular) baking dish; drizzle with remaining salsa. Sprinkle with remaining cheddar cheese; cover. Bake for 15 minutes or until heated through and cheese on top is melted. Top with additional salsa, if desired.
~ Please take the time to let us know what you think about this recipe. Your comments will help us to rate those recipes that most people find enjoyable. Submit your review of this recipe: Cheese and Chicken Enchiladas Wonderful!!
Submitted Date: July 2003
Rating:
Reviewed By: Jennifer Wolston from Duncan
Comments: I have tried many enchiladas recipes before and my husband and I did not like them. This one was perfect!! We loved it!! I will definitely keep this recipe!
Great recipe
Submitted Date: July 2003
Rating: 
Reviewed By: Cecilia from Colorado Springs, CO
Comments: I tried this recipe for the first time last night. I liked it because it wasn't spicy. I don't like spicy foods. My husband said it was good but a little too bland for a Mexican dish. He said it would have been better in a spicy red sauce.
AWSOME !!
Submitted Date: May 2003
Rating:
Reviewed By: Kathy Cronin from Michigan
Comments: For hard working busy people with children that might be picky.. this recipe is a wonderful thing.. I have now made it 3 times with little effort and a big pay off. My husband and kids just love it. Not to mention myself!
Yummy!
Submitted Date: May 2003
Rating:
Reviewed By: Morgan from Williamsburg, VA
Comments: My family loved this recipe! My boyfriend sometimes complains that he "has to be in the right mood for Mexican food" and won't eat it, but he loved these. He even said they taste like something he had had in a restaurant previously. I didn't have any leftover cooked chicken, so I sliced two chicken breasts extra thin and sprinkled them with Mexican seasoning before tossing them in a grill pan. This added some flavor. It was great with Spanish rice and chips and salsa.
Cheeseeee
Submitted Date: October 2002
Rating:
Reviewed By: Claudia Martins from New Jersey
Comments: I recently made these cheese chicken enchiladas for a dinner party and my guests absolutely loved them. Instead of cooking the chicken I grilled it and cut into thin long slices! I will try this dish again, it was quick and easy, and best of all deliciously cheese.
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