Cheesy Chicken Enchiladas Verde

Ingredients

• 8 - 9" flour tortillas

• 3 - 14 oz. cans of Green Enchilada Sauce

• 2 tsp olive oil

• 1/2 cup diced onion

• 1 clove garlic, minced

• 1/4 tsp. dried oregano

• 8 oz. reduced fat cream cheese, softened

• about 2 cups shredded, cooked chicken (can use a rotisserie or leftover chicken)

• 1 tsp. ground cumin

• salt and pepper, to your liking

• 2 1/2 cups Mexican blend shredded cheese, divided (can use reduced fat cheese)

• lettuce, tomatoes, sour cream, black olives, for garnish, if desired

Instructions

1. Heat oven to 350 degrees F. Spray bottom of 9" x 13" baking pan with cooking spray . Pour about 1/4 cup of the green enchilada sauce on the bottom and tilt to evenly distribute.

2. Make the filling: Heat olive oil in a medium skillet over MED-HIGH heat. Add the onion and saute until it gets soft and translucent (about 5 minutes) add garlic and oregano and continue to cook for about 1 more minute, then take off heat and allow to cool.

3. In large bowl, combine the cooked chicken, cream cheese, cumin, onion mixture, 1/4 cup of the Green Enchilada sauce, and salt and pepper. Mix in 1 cup of the shredded Mexican blend cheese.

4. Assemble enchiladas: Warm flour tortillas in microwave (wrap stack in plastic wrap and heat for 1 minute on high) so they are easier to work with. Take one tortilla and add about 1/4 cup to 1/3 cup of filling to the center in a strip. Fold up enchilada, sides first and then roll. Place in pan seam side down.

5. Continue with all the tortillas and filling.

6. Pour all remaining Green Enchilada sauce on top of the enchiladas, trying to cover all the parts of the tortillas. Top enchiladas with remaining cheese and cover with foil.

7. Bake in oven for 20 - 30 minutes, until everything is heated through. Remove foil during last 10 minutes of baking. Allow to sit for 10 minutes, covered loosely with foil, before garnishing and serving.