QUICK AND EASY CHICKEN ENCHILADAS
This is a recipe I got from my sister-in-law. She uses fresh chicken that she boils and shreds, but for simplicity, I use canned chicken. Either way turns out great! You can also make it ahead and freeze until you're ready to bake it for once a month cooking.
Provided by Nurse Amanda
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain and rinse the chicken and pour into a medium-sized mixing bowl.
- Add 1 cup picante sauce, 1 Cup cheddar cheese, cream cheese, cumin, salt and pepper and mix well.
- Scoop about 1/4 Cup of mixture into center of tortilla and roll up.
- Place into a 9x13 pan.
- Do the same process for the remaining mixture and tortillas.
- Top with the rest of the picante sauce and then sprinkle with cheese.
- Bake in oven at 350°F for approximately 30 minutes or until the cheese is melted and bubbly.
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