Chicken Enchiladas

1. Heat oven to 350 degrees. Have a rectangular baking dish ready. To soften the tortillas, either 1) place a damp/wet paper towel in the bag with the tortillas and microwave for 18 seconds or 2) spray each tortilla with spray oil and warm in the oven.

2. In large saucepan cook onion in oil 5 minutes or until translucent. Stir in chili powder, garlic powder, and cumin. Add cream cheese and cook over low heat, breaking cheese into chunks with a wooden spoon until melted.

3. Add chicken and salsa. Stir over medium heat 2 to 3 minutes until hot. Remove from heat. Stir in 1 1/4 cups cheese and the olives. Spread 1/4 cup enchilada sauce over bottom of baking dish.

4. Spoon chicken mixture in each tortilla and roll lengthwise arranging seam down in baking dishes. Top with remaining enchilada sauce and sprinkle with remaining cheese. Bake 15 to 20 minutes until hot and bubbly. Serve with Mexican rice or with chips and guacamole.

Note: You could use Chunky Seasoned Chicken or Perfect Poached Chicken in this recipe. You may also substitute pork for the chicken filling.


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