1/2 cup chopped Onion
1 minced clove Garlic
salt and pepper to taste
1 & 1/2 cups shredded cooked Chicken Breast
1 cup shredded Mexican Cheese, divided
4 oz whipped Cream Cheese (I use Weight Watchers)
1 cup bottled Taco Sauce, divided
8-6 inch flour tortillas
garnish with sliced olives if desired.
Preheat oven to 350*F.
1. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. add onion and garlic and saute until tender, about 5 minutes.
2. Add the shredded chicken, salt and pepper, 1/2 cup of the Mexican cheese, 1/2 cup of taco sauce, and cream cheese. Cook for 3 minutes or until cheese melts and all is blended well.
3. Remove from heat and start filling your tortillas with chicken mixture. About 1/4 cup full.
4. Place in a 9x13 baking dish, which has been sprayed with cooking spray. Pour remaining taco sauce evenly over the top of the enchilada's and sprinkle remaining cheese.
5. Cover and bake at 350*f fir 15 minutes or until cheese is melted.
6. Serve with South Western Salad and a cup of fruit. Enjoy!
South Western Salad
1 Bag of Romaine Lettuce, pre-washed
1/2 cup shredded Mexican Cheese
1/2 cup diced Tomatoes
1 1/2 cups broken Tortilla Chips
Western Salad Dressing
Add lettuce to a bowl, top with cheese, tomato, and broken chips. Add dressing as desired.
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