Chicken Enchiladas

Recipe from Karen Kowallis

1/2 small onion, chopped finely
1 clove garlic, minced
1 tbsp oil
1 lb. boneless skinless chicken breast cooked, shredded
1 1/2 c salsa
4 ounces Philadelphia cream cheese, cubed
1 tsp ground cilantro
1 tsp ground cumin
2 tbs chopped green chilies, drained
1 tsp jalapeno juice
1/2 cup shredded cheese blend
1/2 cup cheddar cheese
8 flour tortillas

Cook and stir onion and garlic in hot oil in skillet on medium heat for 2 minutes.  Add chicken, 1/4 c salsa, cream cheese, cilantro and cumin.  Mix well.  Cook until heated through stirring occasionally.  Add 1/2 cup of shredded cheese and green chilies.  Mix well.

Spoon into tortillas.  Roll up.  Place seams down in 12x8 baking dish.  Top with salsa and cheese.  Bake 15-20 min or until heated through.

Michelle's notes:  I boil the chicken in water and then shred it.  I like to use fresh cilantro instead of dried.  I don't like to put the remaining salsa on my enchilada's (Paul likes it) but I do put cheese.  I don't like it as leftovers because the tortillas get soggy.