Cheese & Chicken Enchiladas

This has been a favorite dish since since second year university when my friend Melanie introduced it to me.  She used to always serve them as bite-sized appetizers at parties by slicing the enchiladas and having them secured with a toothpick. Now that undergrad days are far away, I serve it as a supper-time meal. It tastes even better if you're feeling festive and are drinking a margarita!

Makes 6.

These enchiladas are quick and easy after a long day at work.  If you like it on the spicy side - substitute the medium salsa to hot and throw in 1/4 cup of chopped jalapeños.

Cheese & Chicken Enchiladas

Ingredients:

1 medium chopped onion

2 TBSP olive oil

1 1/2 cups chopped chicken

1/2 cup medium salsa

125g light cream cheese (about half the size of a normal package)

1 tsp ground cumin ( 1 1/2 if you like a stronger flavor)

1 1/2 cups grated cheddar cheese

White flour tortillas (can substitute for other flavors)

Directions:

1. Preheat oven to 350 degrees.

2. Heat oil and onions on medium heat in pan until onions are translucent (about 2 minutes)

3. Add chicken and cook until done; add 1/2 tsp cumin

4. Stir in cream cheese and 1 cup of cheddar cheese until melted

5. Stir in 1/4 cup of salsa (save what's left for topping)

6. Once it is mixed into a cream-like sauce, turn off burner and place chicken mixture into the centre of each tortilla and roll up. Place seam side down in a 12 x 18 baking dish.  

7. Top with remaining salsa and cheddar cheese.

8. Bake for 15 minutes.

Serve with sour cream for dipping!