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Spicy Chicken Enchiladas
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Spicy Chicken Enchiladas

7 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 small onion, chopped
1 clove garlic, minced
1 Tbsp oil
1 pound boneless skinless chicken breast, cooked, shredded
1 1/2 cups salsa, divided
4 ounces cream cheese, cubed
1 Tbsp cilantro, chopped
1 tsp ground cumin
1 cup shredded cheddar and Monterey jack cheese, divided
1 can (4 ounces) chopped green chilies, drained
8 flour tortillas
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Let's Make It
1
Cook and stir onion and garlic in hot oil in a large skillet on medium heat 2 minutes. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; cook until heated through, stirring occasionally. Add 1/2 cup shredded cheese and green chilies; mix well.
2
Spoon about 1/2 cup chicken mixture onto each tortilla; roll up. Place, seam side down, in 13 x 9 inch baking dish; top with remaining 1 1/4 cup salsa and 1/2 cup shredded cheese.
3
Bake at 350 degrees F for 15 to 20 minutes or until heated through.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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