Cheese and Chicken Enchiladas An easy delicious meal to prepare
2 cups chicken breast meat - chopped into cubes - fast fry until meat is not pink -
3/4 cup chopped onion
2 tablespoons olive oil
* Optional - sliced black olives
1 (15 ounce) cans green enchilada sauce, divided
3 ounces cream cheese, cut into small cubes
1 teaspoon cumin
2 cups grated Mexican blend cheese, divided
8 flour tortillas
Sauté 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.
NOTE: Two cups diced cooked chicken is equal to about one pound uncooked meat.