Fiesta Chicken Enchiladas

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photo by:kraft

Stuffed with cheese, salsa and fresh cilantro, these chicken enchiladas are fiesta ready!

time

prep:

25 min

total:

45 min

servings

total:

4 servings

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What You Need

small onion, chopped

clove garlic, minced

lb. cooked boneless skinless chicken breasts, shredded

cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Tbsp. chopped fresh cilantro

tsp. ground cumin

cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided

flour tortillas (6 inch)

Make It

HEAT oven to 350°F.

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.

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.

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

Kraft Kitchens Tips

Size-Wise

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

Shortcut

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

Special Extra

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

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a cook

posted:10/26/2008

This recipe was easy, and a big hit with my family. It is also easy to change the recipe any way you want and it will still turn out great!

AngieG15

posted:10/18/2008

Good recipe and easy to make. My husband and the kids didn't like the cumin in it though. Next time I will try it without the cumin.

laceygroves

posted:10/15/2008

This is a huge hit in my house! We all love it, including my 1-year-old! I've made this several times when we have friends over and each time they have asked for the recipe. I have made the chicken diffently each time. The first few times I just boiled the chicken until it was done. It tasted just fine this way. Most recently I marinated it in italian dressing and cooked it on the stove. This was much faster to make then boiling. I will use left over chicken next time. I don't think it really matters how you cook the chicken, atleast I couldn't tell the difference.

patt1953

posted:10/8/2008

I have made this recipe four times, and LOVE it! It's easy and delicious. Have made it both with breasts I have cooked and also rotisserie chicken. They are even better the next day...if there are any leftovers! Have also passed the recipe on and friends have loved it!

arkansaswildcat

posted:10/7/2008

I added black beans in addition to the chicken. I also used green chili sauce inside and my favorite salsa for the outside. Everyone enjoyed, even better reheated the next day.

cjdntex

posted:10/2/2008

This was better than any chicken enchilada I've had at a resturant. I used my favorite salsa instead of the Taco Bell brand.

blessedmotherof2

posted:10/1/2008

LOVED IT!!!! So easy to make. I've made it three times now.. I can't seem to make enough! Other Chicken enchilidas don't compare to this one. I added a little more cheese then the recipe asked for (because I'm a cheese lover). Worked great!

angiez3

posted:10/1/2008

sick ofgrilled chicken breast, i was suprised!turned out great.and u can add watever u want.i got the recipie out of krafts magazine,thank u KRAFT!!!

Bethaneel

posted:10/1/2008

My husband doesn't like chicken much but he loved these! I was very pleased that something with few ingredients tasted so good. The entire family loved it! I did mix some Pepper Jack cheese in for some added spice. Great recipe!!

a cook

posted:9/17/2008

LOVED IT!!!!!!