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Main dishes

Baked Fiesta Enchiladas

Baked Fiesta Enchiladas recipe
photo by:kraft
A creamy mixture of chicken and vegetables is rolled in tortillas, topped with salsa and cheese and baked into a delicious Mexican meal.
time
prep:
25 min
total:
50 min
servings
total:
6 servings, 1 enchilada each
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what you need

1
Tbsp.  butter or oil
1
pkg.  (8 oz.) sliced fresh mushrooms
1
medium  red pepper, chopped
1/2
cup  green onion slices
2
pkg.  (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast
1
can  (10-3/4 oz.) condensed cream of chicken soup
3/4
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2
cups  KRAFT Shredded Sharp Cheddar Cheese, divided
1/2
cup  sliced pitted black olives
6
 flour tortillas (8 inch)
1-1/2
cups  TACO BELL® Thick & Chunky Salsa

Make It

PREHEAT oven to 350°F. Melt butter in medium saucepan on medium-high heat. Add mushrooms, peppers and onions; cook and stir until tender. Drain. Add chicken breast cuts, soup, sour cream, half of the cheese and the olives; mix well.

SPOON chicken mixture evenly down center of each tortilla, using about 3/4 cup of the chicken mixture on each tortilla; roll up. Place, seam sides down, in 12x8-inch baking dish; top with salsa and the remaining cheese.

BAKE 20 to 25 minutes or until heated through.

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

Kraft Kitchens Tips

Substitute
Prepare as directed, using reduced fat condensed cream of chicken soup, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.
Jazz It Up
Garnish with fresh hot peppers and cilantro just before serving.
Easy Cleanup
Line baking dish with foil before filling with enchiladas.
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