Fiesta Chicken Enchiladas recipe at Kraftcanada.com

By nancyjcanzi

Ingredients

• 1 each onion and red pepper, chopped
• 1 clove garlic, minced
• 1 lb. (450 g) boneless skinless chicken breasts, cooked, shredded
• 1 cup salsa, divided
• 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
• 1 Tbsp. chopped fresh cilantro
• 1 tsp. ground cumin
• 1/2 cup Kraft Tex Mex Shredded Cheese, divided
• 8 small flour tortillas

Details

Adapted from kraftcanada.com

Preparation

Step 1

HEAT oven to 350°F.

HEAT large skillet sprayed with cooking spray on medium heat. Add onions, peppers and garlic; cook and stir 2 min. Add chicken, 1/4 cup salsa, cream cheese spread, cilantro and cumin; mix well. Cook 10 min. or until heated through, stirring occasionally. Add 1/4 cup shredded cheese; mix well.

SPOON about 1/3 cup chicken mixture down centre 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.

kraft kitchens tipsHOW TO SHRED COOKED CHICKENPlace cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise into opposite directions, separating it into long shreds.SPECIAL EXTRAFor a spicier flavour, add 1 can (127 mL) chopped green chilies, drained, to the filling mixture before using as directed.nutritional information K:487v2ec:110432
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