CHICKEN ENCHILADAS

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°.

Step 2

Heat a large nonstick skillet over medium-high heat. Add onion and cumin; sauté 4 minutes or until tender, stirring frequently. Add garlic; cook 1 minute. Remove from heat.

Step 3

Combine chicken and cream cheese in a large bowl. Stir in onion mixture, 3 ounces cheddar cheese, pepper, and 1/2 cup broth.

Step 4

Bring remaining .5 cup broth to a simmer in a medium skillet; remove from heat. Dip 1 tortilla in broth 1 to 2 seconds on each side or just until slightly softened. Place tortilla on work surface. Spoon about 2 tablespoons chicken mixture down center of tortilla; roll up. Place tortilla, seam side down, in a 13 x 9-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.

Step 5

Pour salsa over enchiladas; sprinkle evenly with remaining .25 cup cheddar cheese. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 10 minutes or until cheese melts.

Step 6

Let stand 5 minutes.

Step 7

Sprinkle with cilantro.

Step 8

(serving size: 2 enchiladas)