Fiesta Chicken Enchiladas Made Over

By Booper-2

Ingredients

• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1 each large green and red pepper, chopped
• 1 Tbsp. chili powder
• 3/4 cup salsa, divided
• 63 g (about 1/4 of 250 g-pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
• 3/4 cup Kraft Tex Mex Light Shredded Cheese, divided
• 8 small whole wheat tortillas

Details

Servings 4
Preparation time 15mins
Cooking time 48mins
Adapted from kraftcanada.com

Preparation

Step 1

HEAT oven to 375ºF.

HEAT large skillet sprayed with cooking spray on medium heat. Add chicken, peppers and chili powder; cook and stir 8 min. or until chicken is done. Stir in 1/4 cup salsa and cream cheese spread; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended. Stir in 1/4 cup shredded cheese.

SPOON heaping 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. Cover.

BAKE 20 min. or until heated through.