Chicken 'n' Cheese Enchiladas
Submitted by: Wendy Vint
1 medium onion, chopped
2 tbsp margarine
1 1/2 cups chopped chicken
1 1/2 cups salsa
250 g package light cream cheese
1 tsp cumin
2 cups grated cheese
8 flour tortillas (8”)
Preheat oven to 350 degrees. In a large skillet, cook onions on margarine over medium heat for 2 minutes. Stir in chicken, ¼ cup salsa, cream cheese and cumin; cook thoroughly. Stir in 1 cup cheddar cheese. Spoon 1/3 cup chicken mixture into tortilla. Fold bottom, wrap sides, closing with toothpicks. Top with cheese and bake for 10 minutes. Serve with salsa and light sour cream. Makes 4 generous servings.
Krista's note: I have substituted the chicken with our homemade lean, hot sausage (out of the casing) before and it was amazing. To keep this recipe lighter, I omit the cheese from the mixture and use only a small amount on top of the tortillas. I also add chopped fresh herbs (oregano and basil), pesto and chopped red peppers to the mixture. I substitute olive oil for the margarine. Garnish with a sprig of fresh parsley and serve with a southwest spinach salad.
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