cheese and chicken enchiladas
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(1 rating)
Ingredients For cheese and chicken enchiladas
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2 cchicken breast meat - chopped into cubes - fast fry until meat is not pink
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3/4 cchopped onion
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2 Tbspolive oil
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optional - sliced black olives
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1 cangreen enchilada sauce, divided
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3 ozcream cheese, cut into small cubes
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1 tspcumin
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2 cgrated mexican blend cheese, divided
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8flour tortillas
How To Make cheese and chicken enchiladas
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1Sauté onion in olive oil until tender; add cooked chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat. Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese. Bake at 350 degreesF (180C) for 15-20 minutes until cheese is melted and enchiladas are heated through
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