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    Using a purchased rotisserie chicken allows you to make this dish in just a few minutes. Yield: Serves 6 Prep time: 45 minutes
Cooking time: 20 minutes
Difficulty Level: Moderate
   
Topping:
 Brown chicken until juices run clear, drain, cool and shred. In same skillet, heat minced green onions over medium heat. Add shredded chicken, cumin, cream cheese and 2/3 cup of picante sauce. Mix well and cook over low heat until cream cheese is melted. Add 1 cup shredded cheddar and cook until bubbly. Preheat oven to 425 degrees. Warm tortillas in the microwave 45 seconds on high power. Working with one tortilla at a time, brush both sides of a tortilla with the melted butter. Spread 1/2 cup of the chicken mixture on one side of the tortilla. Sprinkle with 2 tablespoons of Mexican blend shredded cheese, 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 until hot and bubbly.  Per enchilada Calories 528; Protein 35g; Fat 30g; Saturated Fat 17g; Cholesterol 117mg; Dietary Fiber 2g; Sodium 1194mg; Vitamin A 5% DV; Vitamin C 16% DV; Calcium 45% DV; Iron 17% DV |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
