Ingredients:
1 1/2 cups shredded cooked chicken or 1 1/2 cups turkey
1 cup picante sauce
3 ounces cream cheese, cubed
1/2 cup sliced green onions
3/4 teaspoon ground cumin
1/4 teaspoon crushed oregano leaves (optional)
1 1/2 cups shredded monterey jack cheese or 1 1/2 cups colby or 1 1/2 cups mild cheddar cheese
8 flour tortillas
shredded lettuce (optional)
radishes, slices (optional)
ripe sliced ripe olives (optional)
Directions:
Combine first six ingredients in skillet.
Warm over low heat until cream cheese is melted, stirring occasionally.
Stir in 1/2 cup of the shredded cheese and melt.
Spoon small amount (about 1/3 cup) down center of each tortilla; roll up and place seam-side down in lightly greased 12 x 7 inches.
baking dish.
Spoon remaining picante sauce over enchiladas, cover with remaining cheese.
Bake at 350 F for about 15 minutes or until heated through.
Garnish with lettuce, radishes, and olives if desired.
ENJOY!
Servings: 4
Time preparation: 20 min.
Time total: 30 min.