Enchiladas

Ingredients

6 cups shredded baked chicken (3-4 frozen chicken breasts)
1/2 chopped onion
1 tsp oil
1 tsp of each:  cumin, chili powder, and garlic salt (and cayenne if you enjoy it HOT)
8oz cream cheese (or "lower calorie alternative" 4oz plain yogurt and 4oz cream cheese)
6-8oz salsa
9 large tortilla shells
2 bags of 8oz (more if you like) shredded cheese
2 cans (14oz) enchilada sauce  (mild, medium, or hot - we prefer HOT!)
2-3 jalapeño peppers (optional)


Directions
Bake the chicken, let cool, then pull apart to shred it

Place oil, chopped onion, and 1 diced jalapeno pepper in frying pan and cook until translucent/tender
Next put in cream cheese and/or plain yogurt and spices in frying pain with the onions, stir until melted
Mix in salsa, shredded chicken, and around 1/2 bag of shredded cheese

In 9x13 pan cover the bottom with 1/2 can of enchilada sauce
Place mixture chicken-salsa cream mixture from frying pan into tortilla shells,
Sprinkle some shredded cheese on top and then roll and place in pan
After all rolled tortillas are in the pan, cover with the remaining enchilada sauce and cheese
Slide the remaining jalapeno peppers and lay on top of cheese.

Cover with aluminum foil

Bake at 400 degrees for 45 minutes (uncover for the remaining 5-8 minutes)