1 medium onion -- chopped
2 tablespoons butter or margarine
1 1/2 cups cooked chicken breasts -- shredded
1 cup mild Pace Picante Sauce
1 package(3 ounces)cream cheese -- cubed
1 teaspoon ground cumin
1 1/2 cups Monterey jack cheese -- shredded
8 corn tortillas
vegetable oil
green onions (optional)
sliced black olives (optional)
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Cook onion in butter until tender but not brown. Stir in chicken, 1/4 cup of picante sauce, cream cheese and cumin; heat through. Remove from heat. Stir in 1/2 cup of shredded cheese. Heat about 1/2 inch oil in skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels. Spoon scant 1/3 cup chicken mixture down center of each tortilla; roll and place seam side down in 12x7 baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheese. Bake at 350 degrees about 15 minutes or until hot. Sprinkle with green onions and black olives.
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