Ingredients

Instructions

  1. Coat a large skillet with cooking spray and saute onions until soft.
  2. Meanwhile, mix chicken, 1/2 c.
  3. cheddar, picante sauce and cream cheese.
  4. Addto onions and cook over low heat until cheese begins to melt.
  5. Spoon about 1/3 cup filling on each tortilla ands roll up.
  6. Place enchiladas (seam side down) in a 9x13 baking dish.
  7. Drizzle with taco sauce and remaining cheese.
  8. *Note:I flash freeze them and bag at this point in family size portions.
  9. If you are going ahead and eating now cover and bake at 350F 15 minutes.
  10. If you are pulling from the freezer, thaw in the refrigerator then bake.