Enchiladas

• 1 or 2 Chicken Breasts
• Taco Seasoning
• 8oz Cream Cheese
• 1 Medium Onion
• Cheddar Cheese
• Tortillas
• Red Enchiladas Sauce
• Mozzarella Cheese

The yield is about eight enchiladas. An 8x8 pan holds four or five enchiladas.

1. Cook chicken and season liberally with taco seasoning. Shred.
2. Combine cream cheese, chicken, diced onion and shredded cheddar. Sprinkle with pepper.
3. Coat the bottom of your 8x8 or 13x9 with enchilada sauce. Coat each tortilla with enchilada sauce, put in filling and roll.
4. Place in pan. Pour more sauce over the top and sprinkle with cheeses.
5. Bake until warm and melty.
6. Serve with sour cream, salsa, pico de gallo or fresh tomato.