Fiesta Chicken Enchiladas

Substitute 2 (6 ounce) packages OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the cooked shredded chicken.

For a spicier flavor, add 1 (4 ounce) can chopped green chiles, drained, to the filling mixture and prepare as directed.

Ingredients

• 1 small onion, chopped
• 1 clove garlic, minced
• 4 cooked small chicken breasts (about 1 pound), shredded
• 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
• 4 ounces (1/2 of 8 ounce package) PHILADELPHIA Cream Cheese, cubed
• 1 tablespoon chopped cilantro
• 1 teaspoon ground cumin
• 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese, divided
• 8 TACO BELL® HOME ORIGINALS® Flour Tortillas
  

Instructions

1. Heat oven to 350 degrees F. Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir for 2 minutes. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.
2. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13 x 9 inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
3. Bake for 15 to 20 minutes or until heated through.

Yield: 4 servings, two enchiladas each
Prep: 15 min | Total: 35 min

Recipe and photo used with permission from: Kraft Heinz Company

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SOUTHWESTERN RECIPES