This is the enchilada recipe my mom used when I was growing up. It is different in that is uses cream cheese. Oh it is so yummy....the memories just flood back. I believe it comes from a Pace Picante Tex Mex recipe. I like to serve it with my Lone Star Spanish Rice. Check it out in my recipes.

Ingredients

6 serv.

large onion↗1
chopped
butter or 4 tablespoons margarine↗4 tablespoons
shredded cooked chicken3 cups
salsa or 1 1/2-2 cups picante sauce, divided1 1⁄2 - 2 cups
cream cheese↗6 ounces
softened
ground cumin↗2 teaspoons
shredded monterey jack cheese or 3 cups cheddar cheese3 cups
corn tortillas↗16
vegetable oil↗

Step-by-step instructions

1
Saute onion in butter until tender but not brown.
2
Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
3
Remove from heat; stir in 1 cup shredded cheese.
4
Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
5
Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
6
Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan.
7
Place enchiladas in pan and spoon salsa over top.
8
Sprinkle with remaining cheese.
9
Bake at 350 for 15-20 minutes.

Source: food.com

Original recipe ↗

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