Fiesta Chicken Enchiladas

(From Kraft Food and Family, Summer 2008, pg. 29)

1 small onion, chopped
1 clove of garlic, minced
4 small cooked chicken breasts, shredded
1 cup salsa
4 oz. cream cheese, cubed
1 T. chopped cilantro (or to taste)
1 t. cumin
1 cup of shredded cheddar-jack cheese
1 can (4 oz) chopped green chilies
8 flour tortillas

Preheat oven to 350. Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir two min. Add chicken, 1/4 cup salsa, green chilies, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.

Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam side down, in a 13x9 inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup cheese.

Bake 15-20 minutes or until heated through. Top with chopped avocado and pico de gallo (below)

Pico de Gallo:
1 tomato, diced
1 medium onion, diced
Juice of one lemon (or lime...whatever you have)
Chopped cilantro to taste
Course salt and fresh ground pepper to taste

Mix all ingredients and serve on meals or with tortilla chips.