Spicy Chicken Enchiladas



1 small onion, chopped
1 clove garlic, minced
1 tablespoon oil
1 pound boneless, skinless chicken breast, cooked, shredded
1-1/2 cups salsa, divided
4 ounces (1/2 of 8-ounce package) cream cheese, cubed
1 tablespoon cilantro, chopped
1 teaspoon ground cumin
1 cup shredded cheddar & Monterey Jack cheese, divided
1 can (4 ounces) chopped green chilies, drained
8 flour tortilla

1. Cook and stir onion and garlic in hot oil in large skillet on medium heat 2 minutes. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; cook until heated through, stirring occasionally. Add 1/2 cup shredded cheese and green chilies; mix well.
2. Spoon about 1/3 cup chicken mixture onto each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish; top with remaining 1-1/4 cups salsa and 1/2 cup shredded cheese.
3. Bake at 350°F for 15 to 20 minutes or until heated through.

Servings: 4

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