Chicken Enchiladas

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Moderator Emeritus
May 10, 2002
Edmonton, Alberta
2 or 3 cups diced leftover chicken
one onion diced
1 pkg cream cheese (cubed)
1 cup grated sharp cheddar
one healthy dollop of salsa (1/2 cup or so)
cumin to taste

Saute onion until translucent, add chicken. Dump in the cream cheese and about 3/4 of the cheddar and let it melt. Then pour in the salsa. Add cumin. When this has blended together nicely spoon it into tortillas and sprinkle with reserved cheddar. Bake in a 350 oven for about 20 minutes or so. Serve with salsa and sour cream.

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