Fiesta Chicken Enchiladas
Shred the leftover grilled chicken for the filling and add salsa, cream cheese and seasonings.
Prep: 15 min
Total: 35 min
1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts, 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
Preheat oven to 350F. Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of the salsa, the 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 13 x 9-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.
Makes 4 servings, 2 enchiladas each.
*Use two forks to gently pull the cooked chicken into long shreds for the enchilada filling.
Jazz It Up: For a spicier flavor, add 1 can (4 oz) chopped green chilies, drained, to the chicken mixture and prepare as directed.
Kraft Food & Family, Summer 2008, p. 29.
