Chicken Enchiladas

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 6 boneless skinless chicken breasts
• 8 ounces cream cheese
• 1 -2 cup mexican cheese
• 2 teaspoons ground cumin
• 1/2 onion, sauteed
• 1 (21 ounce) can green enchilada sauce (las palmas is the best)
• 8 large flour tortillas

Recipe

• 1 cut up cooked chicken set aside.
• 2 mix in large bowl 1/2 the shredded cheese 1/4 of the enchilada sauce and rest of ingredients. add chicken and mix well.
• 3 lay out tortillas on flat surface and evenly distribute chicken mix in middle of tortillas, roll and place them seam side down in a row into a 9x13 greased pan ( pam works good). this will be a tight fit in the pan so roll them tightly making sure the insides are spread from end to end. you can decrease servings, if needed.
• 4 pour remaining enchilada sauce over top, with rubber scraper separate enchiladas to get sauce in between them.
• 5 then sprinkle with remaining cheese, cover with foil and bake. time will depend on, if it was refrigerated it will be a longer cook time. uncover last 10 minute serve with lettuce, tomatos, black olives, sour cream, splanish rice, refried beans or black, chips and salsa or whatever you want!