Cheese Nacho/Taco Fine Shredded

CHEESY CHICKEN ENCHILADAS - INGREDIENTS: 1-1/4 LB CHICKEN BREAST FC, COOKING OIL 1/4 INCH DEEP FC, 2 TBSP BUTTER FC, 12 LARGE CORN TORTILLAS FC, 2 MEDIUM ONIONS, SLICED, 2/3 CUP WHIPPING CREAM FC, 6 OZ CREAM CHEESE, DICED FC, 2 CUPS FINELY SHREDDED TACO STYLE CHEESE BLEND FC, 1 CAN DICED GREEN CHILIES, DRAINED FC, 1 JAR (2 OZ) PIMENTOS, DRAINED, PINCH OF SALT FC. COOKING DIRECTIONS: PREHEAT OVEN TO 350°F. CUT CHICKEN INTO HALF INCH STRIPS. HEAT BUTTER IN LARGE SKILLET OVER MEDIUM HEAT UNTIL MELTED. COOK ONION IN BUTTER UNTIL TENDER, AND THEN ADD CHICKEN. COOK UNTIL NO LONGER PINK, STIR IN CREAM CHEESE, CHILIES, PIMENTOS AND SALT. HEAT OIL IN SKILLET OVER MEDIUM HEAT UNTIL HOT. DIP EACH TORTILLA INTO OIL UNTIL TORTILLA BEGINS TO BLISTER; DRAIN, SPOON 1/4 CUP OF CHICKEN MIXTURE DOWN CENTER OF TORTILLA, ROLL TORTILLA. PLACE SEAM SIDE DOWN IN 13 X 9 X 2 INCH BAKING DISH. POUR OVER TOP AND SPRINKLE WITH CHEESE. COVER AND BAKE FOR 30 MINUTES. MAKES 8 SERVINGS, FC = FOOD CLUB BRAND COPYRIGHT TOPCO GLC316 VISIT US! FOODCLUBBRAND.COM KEEP REFRIGERATED BEST WHEN PURCHASED BY DATE STAMPED ON PACKAGE USE WITHIN 3-5 DAYS OF OPENING QUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.