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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Cheesy enchiladas turn an everyday meal into a fiesta! Dorothy Pritchett of Wills Point, Texas, shares these hearty Southwestern roll-ups. Ingredients:
1 medium onion, thinly sliced |
1 tablespoon butter |
1 package (3 ounces) cream cheese, cubed |
2 tablespoons canned chopped green chilies |
1/8 teaspoon salt |
4 flour tortillas (8 inches) |
2 tablespoons canola oil |
3/4 cup shredded cooked chicken |
1 tablespoon 2% milk |
1 cup (4 ounces) shredded monterey jack cheese |
chopped green onions and sliced ripe olives, optional |
Directions:
1. In a small skillet, saute onion in butter until tender. Remove from the heat. Stir in the cream cheese, chilies and salt until blended.
2. In another skillet, cook tortillas in oil over medium heat until warmed and lightly browned on both sides. Drain on paper towels. Spoon a fourth of cream cheese mixture down center of each tortilla. Sprinkle with chicken. Roll up and place seam side down in an 8-in. square baking dish coated with cooking spray.
3. Bake, uncovered, at 350° for 15 minutes. Brush tops with milk; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Sprinkle with green onions and olives if desired. Yield: 2 servings.
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