Makes 4 servings, 2 enchiladas per serving
~1 tbsp. evoo
~1/2 c. chooped onion
~1 tbsp. chili powder
~3 c. chopped, cooked chicken (I used 4 thin sliced, boiled & shredded in food processor)
~1 (15 oz.) jar of salsa con queso dip
~8 wheat tortillas (I use archer farms, Target brand)
~1 (10 oz.) can of enchilada sauce
~1 c. shredded cheddar cheese (I used 2% milk taco cheese)
Heat oven to 375. Spray 13x9-inch baking dish with non-stick cooking spray.
Heat oil in 10-inch nonstick skillet over med heat. Add onions & chili powder. Cook, stirring occasionally, until onions are soft. Reduce heat to low; stir in cooked chicken & 3/4 cup of con queso dip; cook until hot.
Spread remaining salsa con queso on bottom of baking dish. Spoon about 1/3 cup of chicken mixture (approx 2 1/2 tbsp.) down the center of each tortilla. Roll up tortilla; place seam-side down, in greased baking dish.
Pour enchilada sauce over tortillas; sprinkle with shredded cheese.
Bake uncovered, for 20 minutes or until cheese is melted & edges are bubbling.