- 3 Cooked Chicken Breast Shredded
- 1 onion sautéed with 2 Tbsp of butter
- 1/2 Cup of Salsa
- 3 oz Cream Cheese
- 2 Cup of Mexican Cheese divided
- 1/3 Cup of Chicken Broth
- Enchilada Sauce
In a large bowl, combine shredded chicken, sautéed onion, salsa, cream cheese, 1 cup of Mexican cheese, and chicken broth. After mixing scoop into tortillas and roll, placing seam side down in greased pan. Pour enchilada sauce over rolled enchiladas and sprinkle with remaining cheese.
Bake in preheated oven at 350 for 20 minutes. Enjoy!