Ingredients:
1 large onions, chopped
4 tablespoons butter or 4 tablespoons margarine
3 cups shredded cooked chicken
1 1/2-2 cups salsa or 1 1/2-2 cups picante sauce, divided
6 ounces cream cheese, softened
2 teaspoons ground cumin
3 cups shredded monterey jack cheese or 3 cups cheddar cheese
16 corn tortillas
vegetable oil
Directions:
Saute onion in butter until tender but not brown.
Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
Remove from heat; stir in 1 cup shredded cheese.
Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
Spread enough picante sauce or salsa to cover bottom of lightly greased 9×13 pan.
Place enchiladas in pan and spoon salsa over top.
Sprinkle with remaining cheese.
Bake at 350 for 15-20 minutes.
Servings: Serve
Time preparation: 20 min.
Time total: 40 min.