Ingredients [?] Add all ingredients to Shopping List All Ingredients added to shopping list!

•   8 flour tortillas 8 flour tortillas
•   3/4 cup chopped onions 3/4 cup chopped onions
•   1 teaspoon cumin 1 teaspoon cumin
•   2 cups grated Mexican blend cheese 2 cups grated Mexican blend cheese
•   3 ounces cream cheese 3 ounces cream cheese
•   2 cups diced cooked chicken 2 cups diced cooked chicken
•   2 tablespoons olive oil 2 tablespoons olive oil
•   1 (15 ounce) can green enchilada sauce 1 (15 ounce) can green enchilada sauce

Instructions

1. 1. Sauté onion in olive oil until tender; add chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat.
   2. Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaning enchilada sauce and grated cheese.
   3. Bake at 350° for 15-20 minutes until cheese is melted and enchiladas are heated through.
   4. NOTE: Two cups diced cooked chicken is equal to about one pound uncooked meat.