Favorite Enchiladas

Pressed for time? Use some leftover roast chicken, or buy a rotisserie chicken on the way home, and these flavor-packed, creamy, salsa chicken-stuffed enchiladas will practically make themselves! 1 can (10 oz.) red or green enchilada sauce

2 Tbs. butter

1/2 cup chopped onion

1 can (4 oz.) diced green chiles

1/4 cup salsa

4 oz. cream cheese, cut into cubes

1/2 tsp. kosher salt

1/4 tsp. ground cumin

1/4 tsp. pepper 3/4 cup shredded Cheddar cheese

2 1/2 cups shredded cooked chicken

8 (8") flour tortillas

1 cup shredded pepper Jack or Monterey Jack cheese

Optional toppings: chopped fresh cilantro, shredded lettuce, sour cream Preheat oven to 375°F. Pour 1/4 of enchilada sauce into 13"x9" baking dish. In large skillet, melt butter over medium heat. Add onion and chiles; cook 3 minutes. Stir in salsa and cream cheese until cream cheese has melted. Add salt, cumin and pepper. Stir in 1/4 cup Cheddar, then chicken. Place about 1/4 cup of mixture in center of 1 tortilla; roll up.

Place seam side down in baking dish. Repeat with remaining tortillas. Top tortillas with remaining enchilada sauce; sprinkle with Jack cheese and remaining Cheddar.

Cover dish with foil. Bake 15-20 minutes or until cheese has begun to melt. Remove foil; bake 10 minutes or until cheese is bubbling. Serve with toppings of your choice. Servings: 8. Cals.: 406. Protein: 18 g. Fat: 25 g. (12 g. saturated). Chol.: 67 mg. Carbs.: 33 g. Sodium: 1,376 mg. Fiber: 2 g. Sugar: 6 g. Kitchen time: 25 minutes. Total time: 55 minutes.