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Chicken Enchiladas

Chicken Enchiladas

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 cup chopped onion
2 Tbsp vegetable oil
1 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1 pkg (8 oz.) cream cheese
6 cups shredded cooked chicken (2 lb.)
3/4 cup bottled salsa
8 oz cheddar cheese, shredded (2 cups), divided
1/4 cup chopped black olives (small can)
16 corn tortillas
2 cans (14 oz.) enchilada sauce, divided
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Let's Make It
1
Preheat oven to 350 degrees F. In large saucepan cook onion in oil until translucent or 5 min. Stir in chili powder, garlic powder, and cumin. Add cream cheese, and cook over low heat. Break cheese into chunks until melted. Add chicken and salsa. Stir over medium heat 2 to 3 minutes until hot. Remove from heat. Stir 1 1/4 cups of cheddar and black olives. Wrap tortillas in stack of 8-inch foil and heat in oven until pliable.
2
Spread 1/4 cup enchilada sauce over bottom of two 11x7 baking dishes. Spoon 1/3 cup of chicken mixture slightly below center of each tortilla. Roll up from bottom seam side down in dish. Pour remaining sauce on top and sprinkle with remaining cheddar cheese.
3
Bake 15-20 min until bubbly and cheese is melted.
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