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from Kristi's cookbook

Fiesta Chicken Enchiladas



  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 lb. cooked boneless skinless chicken breasts, shredded (about 2.5 c)
  • 1 cup TACO BELLĀ® HOME ORIGINALSĀ® Thick 'N Chunky Salsa, divided
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1 Tbsp. chopped fresh cilantro
  • 1 tsp. ground cumin
  • 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
  • 8 flour tortillas (6 inch)
  • Preparation:
    1. HEAT oven to 350Ā°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.

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    modified: 2013.09.11 | created: 2013.04.22

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