Ingredients:
cooking spray
1 cup chopped onions
1 1/2 cups shredded cooked chicken breasts ( about 1/2 lb)
1 cup reduced-fat sharp cheddar cheese, divided ( 4 oz)
1 cup picante sauce
3 ounces neufchatel cheese, diced
1 teaspoon cumin
1 1/2 cups bottled green taco sauce
8 6-inch flour tortillas
Directions:
Coat a large skillet with cooking spray and saute onions until soft.
Meanwhile, mix chicken, 1/2 c.
cheddar, picante sauce and cream cheese.
Addto onions and cook over low heat until cheese begins to melt.
Spoon about 1/3 cup filling on each tortilla ands roll up.
Place enchiladas (seam side down) in a 9×13 baking dish.
Drizzle with taco sauce and remaining cheese.
*Note:I flash freeze them and bag at this point in family size portions.
If you are going ahead and eating now cover and bake at 350F 15 minutes.
If you are pulling from the freezer, thaw in the refrigerator then bake.
Servings: 2-4
Time preparation: 20 min.
Time total: 35 min.