When Dad's in the kitchen, he makes every minute count! Case in point, these cheesy chicken enchiladas. 15 minutes of prep time and 20 minutes in the oven.
What You Need
Original recipe yields 6 servings
3 cups shredded cooked chicken breast s
1/2 tsp. ground cumin
1 jar (16 oz.) TACO BELL® Thick & Chunky Medium Salsa, divided
1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses, divided
12 flour tortillas (6-in.)
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Let's Make It
Heat oven to 350°F.
Mix chicken, cumin and 1/2 cup each salsa and cheese in bowl.
Spread 1/2 cup of the remaining salsa onto bottom of 13x9-inch baking dish. Spoon chicken mixture down centers of tortillas; roll up. Place, seam sides down, in baking dish. Top with remaining salsa and cheese.
Bake 20 min. or until heated through.
Serve with a mixed green salad for added color and texture.
Use Your Microwave
Assemble enchiladas as directed; place in 13x9-inch microwaveable dish. Top with remaining salsa and cheese. Cover with waxed paper. Microwave on HIGH 6 min. or until heated through.
Assemble enchiladas and place in baking dish as directed. Top with remaining salsa and cheese; cover. Refrigerate several hours or overnight. When ready to serve, bake, uncovered at 350°F for 30 min. or until heated through.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.