Creamy Chicken Enchiladas - cooking recipe

Ingredients

1 medium onion, chopped
2 Tbsp. oleo
1 1/2 c. shredded cooked chicken
1 c. picante sauce
3 oz. cream cheese
1 tsp. cumin
1 1/2 c. shredded Cheddar cheese
vegetable oil
8 corn tortillas
green onion, chopped

Preparation

Cook onion in oleo until tender.
Stir in chicken, 1/4 cup picante sauce, cream cheese and cumin; heat through.
Remove from heat.
Stir in 1/2 cup of shredded cheese.
Heat about 1/2 inch oil in small skillet; quickly fry each tortilla in oil to soften (about 2 seconds on each side).
Drain on paper towel.
Spoon 1/3 cup chicken mixture down center of each tortilla; roll and place seam side down in 12 x 7-inch baking dish.
Spoon remaining picante sauce over enchiladas; cover with remaining cheese.
Bake at 350\u00b0 about 15 minutes or until hot.
Sprinkle with the green onion and serve with additional picante sauce.