Chicken Enchiladas - cooking recipe

Ingredients

1/2 c. mayo
1 tsp. cumin
1/4 tsp. ground red pepper
2 c. chopped, cooked leftover Mexican chicken
6 (6 inch) tortillas
1 jar chunky salsa
1 c. shredded Monterey Jack cheese
1 Tbsp. chopped cilantro (optional)

Preparation

Heat oven to 350\u00b0. Mix dressing, cumin and pepper; stir in chicken. Spoon 1/3 cup of chicken mixture onto tortilla; roll up. Place seam side down in 12 x 8-inch baking dish.
Pour salsa over filled tortillas. Sprinkle with cheese.
Bake 30 minutes. Serve over hot cooked rice with chopped red peppers. Makes 4 servings.