Fiesta Chicken Enchiladas

By carol gorman

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 Cr

Details

Servings 4
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.prep time 30 min total time 50 min