Six Cheese Chicken Enchiladas: Sandi's Recipe of the Week - January 12

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Sandi's "Recipe Of The Week"
January 12 - 18, 2008

"Six Cheese Chicken Enchiladas"

Six Cheese Chicken Enchiladas

Recipe Source:
April 2000 Issue
Reader's Digest

Serving Size: Makes 4 to 6 servings

Amount	Ingredient
1/2 pound	skinless, boneless chicken
1	medium onion, chopped
2 cloves	garlic, minced
1 3/4 cups	mild salsa, divided
1 cup	frozen corn
1 teaspoon	ground cumin
340 g package	Sargento Nachos & Tacos blend shredded cheese, divided
1 package	large flour tortillas (8)

Preparation Instructions:
1. Cut chicken into 1/2 inch pieces. In large skillet, cook and stir chicken, onion and garlic in hot oil over medium heat 5 minutes.
2. Add 3/4 cup salsa, corn, and cumin. Cook and stir 3 to 5 minutes.
3. Remove from heat; stir in 2 cups cheese. Spoon about 1/3 cup mixture evenly down center of each tortilla; roll up and place seam side down in 13 x 9 inch baking pan. Spoon remaining salsa evenly over tortillas.
4. Cover with foil. Bake at 375 degrees for 20 to 25 minutes o until hot.
5. Uncover, sprinkle with remaining cheese. Let stand 5 minutes before serving. 4 - 6 servings.

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