With leftover cooked chicken, it's a snap to assemble these creamy enchiladas.

Prep: 25 min - Cook: 15 min

1 small onion, chopped
1 1/2 cups cooked shredded chicken breast meat
3/4 cup shredded cheddar cheese, divided
1 jar (16 oz.)ORTEGA Salsa - Homestyle Recipe (Mild), divided
1/2 of an 8-ounce package reduced fat cream cheese (Neufchatel)
8 (7 or 8-in) fat free or regular soft taco-size flour tortillas


PREHEAT oven to 350° F. Spray large nonstick skillet with nonstick cooking spray. Add onion; cook over medium-high heat for 4 to 5 minutes or until tender. Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Heat and stir for 2 to 3 minutes or until cheeses are melted.

SPOON a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13 x 9-inch (3-quart rectangular) baking dish; drizzle with remaining salsa. Sprinkle with remaining cheddar cheese; cover. Bake for 15 minutes or until heated through and cheese on top is melted. Top with additional salsa, if desired.

Makes 4 servings

This recipe used with permission from Ortega and www.ortega.com.