Monday, March 28, 2011

Tex Mex Enchiladas

 
 
4 cups chicken, diced, cooked
2 cups  shredded Mexican cheese blend, divided
1 small red onion, chopped
1 (15-ounce) can enchilada sauce, divided
8 (10-inch) flour tortillas
  1. Preheat oven to 400°F. Coat a 9" x 12" baking dish with butter. 
  2. In a medium bowl, combine chicken, 1 cup cheese, the onion, and 3/4 cup enchilada sauce; mix well. Place equal amounts of mixture in center of tortillas.
     
  3. Tightly roll up tortillas and place seam-side down in baking dish. Top with remaining enchilada sauce and sprinkle with remaining 1 cup cheese.
     
  4. Bake 15 to 18 minutes, or until cheese is melted and enchiladas are heated through. Serve immediately.

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