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If you have leftover chicken, use that instead and this delicious dish will only take a few minutes to put together.

Yield: Serves 6

Prep time: 20 minutes

Cooking time: 5 minutes

Difficulty Level: Easy

• 2 1/2 cups cooked and shredded chicken breast
• 2-3 green onions (minced)
• 1 cup picante sauce
• 1 tsp. cumin
• 3 oz. Horizon Organic® cream cheese
• 2 cups Horizon Organic shredded cheddar cheese
• 1 cup shredded Horizon Organic Mexican blend cheese
• 6 flour tortillas
• 2 Tbs. Horizon Organic butter (melted)

Topping:

Horizon Organic sour cream, chopped lettuce and diced tomatoes.

Brown chicken until juices run clear, drain, cool and shred. In same skillet, spray a small amount of cooking spray and warm minced green onions. Add the shredded chicken and cumin and cream cheese and approximately 2/3 cup of picante sauce. Mix well and cook over low heat until cream cheese is melted. Next, add 1 cup of shredded cheddar and cook until bubbly.

In microwave, warm the tortillas for approx. 45 seconds on high power. Then, working with only 1 tortilla at a time, brush both sides of a tortilla with the melted butter. Next, spread 1/2 to 2/3 cup of the chicken mixture on one side of the tortilla. Sprinkle some Mexican blend shredded cheese on top, roll the tortilla and place seam side down in a glass baking dish that has been sprayed with cooking spray. Repeat procedure until chicken mixture is gone. Spread remaining picante sauce and cheeses on top of tortillas. Bake for 20 minutes in a 425°F oven. Serve hot with favorite toppings.

per enchilada

Calories 528; Protein 35g; Fat 30g; Saturated Fat 17g; Cholesterol 117mg; Dietary Fiber 2g; Sodium 1194mg; Vitamin A 263IU (5% DV); Vitamin C 10mg (16% DV); Calcium 447mg (45% DV); Iron 3mg (17% DV)

Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.