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

Cheese and Chicken Enchiladas

1 small onion, chopped
1 1/2 cups cooked shredded chicken breast meat
3/4 cup shredded cheddar cheese, divided use
1 (16-ounce) jar ORTEGA Salsa - Homestyle Recipe, divided use
1/2 of an 8-ounce package cream cheese
8 (7 or 8-incj) soft taco-size flour tortillas

1. 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.
2. 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.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.