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Chicken Enchiladas

Chicken Enchiladas

Ingredients

  • 1½ Pounds Boneless, Skinless Chicken Breast Halves
  • 2 Teaspoons EVOO
  • 2 Cups Chopped Onion
  • ½ Cup Water
  • 1 Teaspoon Chili Powder
  • 1½ Teaspoon Cumin
  • ½ Teaspoon Salt
  • ½ Teaspoon Pepper
  • 1 Can (14.5oz) Diced Tomatoes
  • 1 Can (4oz) Chopped Green Chilis, Drained
  • 1 Tub (8oz) Cream Cheese
  • 12 6-inch Gluten Free Corn Tortillas
  • 1 Cup Shredded Sharp Cheddar Cheese
    • For Garnish:
  • Chopped Green Scallions
  • Chopped Fresh Cilantro

Directions

  1. Preheat oven to 350°F.
  2. Cook chicken and cut or shred.
  3. Heat oil in a large skillet over medium-high heat. Add onion and cook until tender. Add half of the cooked onion to the cooked chicken.
  4. Place the remaining onion, ½ cup water, chili powder, cumin, salt, pepper, tomatoes, chiles in a blender and process until smooth to create the tomato mixture.
  5. Add ½ cup tomato mixture and cream cheese to chicken mixture.
  6. Spread ½ cup tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray; return remaining tomato mixture to pan.
  7. Heat over low until warm; keep warm.
  8. Working with 1 tortilla dip into the warm tomato mixture; roll up, and place in dish.
  9. Spoon remaining sauce over enchiladas in dish.
  10. Sprinkle enchiladas with cheddar cheese.
  11. Bake, uncovered, at 350 for 30 minutes or until thoroughly heated.
  12. Garnish with scallions and cilantro.