Fiesta Chicken Enchiladas

By cmschnettler

Ingredients

• 1 small onion, chopped (Can substitute 1 4 oz. chopped green chilies, divided)
• 1 clove garlic, minced
• 1 lb. cooked boneless skinless chicken breasts, shredded
• 1 c chunky salsa, divided
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 Tbsp. chopped cilantro
• 1 tsp. ground cumin
• 1 c shredded Cheddar & Monterey Jack Cheese, divided
• 8 flour tortillas (6 inch)

Details

Servings 13

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, ¼ cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add ½ cup shredded cheese; mix well.

SPOON about 1/3 cup chicken mixture down center 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.