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Fiesta Chicken Enchiladas

Prep time 25 mins
Cook time 20 mins
Yield

8 servings

Great recipe! I used the green chile enchilada sauce instead of the salsa. This was the best!! Everyone went back for thirds!

Ingredients

  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 pound cooked boneless skinless chicken breasts, shredded
  • 1 cup cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
  • 4 ounces oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
  • 8 flour tortillas (6 inch)

Nutrition Information

  • calories 280
  • cholesterol 65 mg
  • fiber 2 g
  • iron 8 %
  • fat 13 g
  • sodium 570
  • sugars 2 g
  • satfat 20 g
  • protein 19 g
  • calcium 15 %

How to Make It

  1. HEAT oven to 350°F.

  2. COOK and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.

  3. 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.

  4. BAKE 15 to 20 min. or until heated through.

  5. TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

  6. KRAFT  kitchens tips:

  7. SIZE-WISE

  8. Enjoy this flavorful entree but keep an eye on portion size.

  9. SHORTCUT

  10. Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast, chopped, for the shredded cooked fresh chicken.

  11. SPECIAL EXTRA

  12. For a spicier flavor, add 1 drained 4-oz. can chopped green chiles to the filling mixture before spooning onto tortillas.