Chicken Enchiladas

Ingredients

• 0.5 teaspoon pepper black
• 4 ounce chiles green drained chopped canned
• 14.5 ounce canned tomatoes diced undrained canned
• 1 tablespoon chili powder 
• 12 6-inch corn tortillas ()
• 1.5 teaspoons ground cumin 
• 8 ounce cream cheese light
• 2 teaspoons olive oil 
• 2 cups onion chopped
• 0.5 teaspoon salt 
• 4 ounces sharp cheddar cheese shredded reduced-fat
• 1.5 pounds chicken breast halves boneless skinless
• 0.5 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• blender
• baking pan

Directions

1. Preheat oven to 35
2. Place chicken in a medium saucepan and cover with water. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender.
3. Drain chicken, and cool slightly. Shred chicken with 2 forks, and place in a large bowl.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add onion; saut 5 minutes or until tender.
6. Add half of onion to chicken.
7. Place remaining half of onion, 1/2 cup water, and next 6 ingredients in a blender; process until smooth.
8. Add 1/2 cup tomato mixture and cream cheese to chicken mixture.
9. Spread 1/2 cup tomato mixture in bottom of a 13 x 9inch baking dish coated with cooking spray; return remaining tomato mixture to pan.
10. Heat over low heat until warm; keep warm.
11. Working with 1 tortilla at a time, dip tortilla in warm sauce in pan, coating both sides.
12. Place on a plate; spoon 3 tablespoons chicken filling onto each tortilla; roll up, and place in dish. Spoon remaining sauce over enchiladas in dish.
13. Sprinkle enchiladas with cheddar cheese.
14. Bake, uncovered, at 350 for 30 minutes or until thoroughly heated.
15. Garnish with green onions and cilantro, if desired.
16. These enchiladas were relatively simple to prepare, and the recipe called for ingredients that I would ordinarily already have in my kitchen, which is great! I might replace the can of mild chili peppers with one or two fresh jalapeo peppers for a bit more spice. Peggy Christoffer