Chicken Enchiladas

Courtesy Kraft Foods

I first made these for one of Nate's birthday celebrations. Cooked for 10 people - my first large dinner. I even baked a cake! (The Pumpkin one listed on this blog) Shredding the chicken is about the hardest thing, so chopped would be fine. Just enough to spoon into the tortillas is all you need to look for.

1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts (about 1 lb.), shredded
1 cup salsa, divided
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1 Tbsp. chopped cilantro
1 tsp. ground cumin
1 cup shredded cheddar & monterey jack Cheese, divided
8 flour tortillas

PREHEAT oven to 350°F. Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.

SPOON about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.

BAKE 15 to 20 min. or until heated through.

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