Ingredients:
1/2 cup chopped onion
6 medium sized chicken breasts
1 can chicken broth
2 cups grated cheddar cheese
1 bottle of Picante Mild Salsa
8 oz. cream cheese
1 4 oz. can diced green chilis
10 flour tortillas
1 10 oz. can of mild, red enchilada sauce
Directions:
Boil chicken in chicken broth and enough water to cover for 20 minutes or until cooked through. Drain and shred. In a large skillet, saute onion. Add shredded chicken, salsa, cream cheese, green chilis and 1 cup of the grated cheese. Cook until cheese melts and simmer 1 minute.
Spread a small amount of enchilada sauce on the bottom of a 9x13 baking dish. Fill tortillas with chicken mixture. Spoon rolled tortillas with enchilada sauce and sprinkle on the remaining cheese. Bake at 350 degrees for 15-20 minutes.
