I have tried a lot of different recipes and this one is awesome. I have made it almost every week for a month. It is a great recipie to try if you don't like slimy enchiladas. My friend Tamber shared this with me. I have actually never tried it with the cilantro I am sure it is good both ways
1 small onion, chopped 1 clove garlic, minced 1 lb. cooked boneless skinless chicken breasts, shredded 1 cup Chunky Salsa, divided 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed 1 Tbsp. chopped cilantro 1 tsp. ground cumin 1 cup Shredded Cheddar & Monterey Jack Cheese, divided 8 flour tortillas (6 inch) Make It!HEAT oven to 350°F.
HEAT large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
BAKE 15 to 20 min. or until heated through.
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