The cheesy chicken filling of these easy enchiladas is made in a skillet, rolled in tortillas and served with lettuce, salsa, sour cream and tomatoes.
What You Need
Original recipe yields 5 servings
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
1-1/4 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
3/4 cup TACO BELL® Thick & Chunky Salsa, divided
10 flour tortilla s (6 inch), warmed
1 cup shredded lettuce
1 cup chopped tomato es
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Spray large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 4 to 5 min. or until cooked through. Reduce heat to medium-low.
Add 1 cup of the cheese and 1/2 cup of the salsa; cook until cheese is melted and mixture is heated through, stirring frequently.
Spoon 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam-sides down, on serving platter. Top with the remaining 1/4 cup cheese, the lettuce, tomatoes, sour cream and remaining 1/4 cup salsa.
Serve with your favorite fresh fruit.
Substitute 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips for the cut-up fresh chicken. Cook and stir chicken breast strips, cheese and salsa until heated through, then use as directed.
VELVEETA Skillet Chicken Enchiladas
Substitute 1/2 lb. (8 oz.) VELVEETA®, cut up, for the shredded cheese. Add 1 tsp. each chili powder and ground cumin to skillet along with all of the VELVEETA and the salsa. Continue as directed.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, two enchiladas each
* 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.