Fiesta Chicken Enchiladas
1 Picture
Ingredients
- 1 small onion, chopped
- 1 clove garlic, minced
- 4 cooked small chicken breasts (about 1 lb.), shredded
- 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 1 Tbsp. chopped cilantro
- 1 tsp. ground cumin
- 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese, divided
- 8 TACO BELL® HOME ORIGINALS® Flour Tortillas
Details
Servings 4
Adapted from kraftfoods.com
Preparation
Step 1
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 of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.
SPOON about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
BAKE 15 to 20 min. or until heated through.
*Kraft Kitchens Tips*
Size-Wise:
Enjoy this spicy meal, but keep an eye on portion size.
How to Shred Cooked Chicken:
Place the cooked chicken on a cutting board. Use 2 forks or your fingers to pull the meat lengthwise into opposite directions, separating it into long shreds.
Shortcut:
Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the cooked shredded chicken.
Special Extra:
For a spicier flavor, add 1 can (4 oz.) chopped green chilies, drained, to the filling mixture and prepare as directed.
Nutrition Information Per Serving: 570 calories, 26g total fat, 13g saturated fat, 1g trans fat, 130mg cholesterol, 1160mg sodium, 44g carbohydrate, 2g dietary fiber, 5g sugars, 38g protein, 15%DV vitamin A, 8%DV vitamin C, 30%DV calcium, 20%DV iron.
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