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Easy Chicken Enchiladas

Easy Chicken Enchiladas recipe
photo by:kraft
These enchiladas get their Southwest flavor from a mixture of PHILADELPHIA Cream Cheese Spread and TACO BELL Taco Seasoning Mix. Who knew it was so easy to create saucy, more
20 min
40 min
6 servings
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What You Need

tub  (8 oz.) PHILADELPHIA Cream Cheese Spread
Tbsp.  TACO BELL® Taco Seasoning Mix
Tbsp.  milk
tsp.  oil
small  onion, chopped
cups  shredded cooked chicken breasts
can  (14.5 oz.) no-salt-added diced tomatoes, drained
cup  KRAFT Mexican Style Finely Shredded Four Cheese, divided
 flour tortillas (6 inch)

Make It

HEAT oven to 350°F.

MIX cream cheese spread, seasoning mix and milk until blended. Heat oil in large skillet on medium heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, and 1/2 cup each shredded cheese and cream cheese mixture.

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 cream cheese mixture and shredded cheese. Cover.

BAKE 15 to 20 min. or until heated through.

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

Kraft Kitchens Tips

Serving Suggestion
Serve with a side of hot cooked rice to round out the meal.
Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions; continue as directed.
How to Shred Cooked Chicken
Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
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