Fiesta Chicken Enchiladas
Prep: 15 min | Yield: 4 servings, two enchiladas each
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
- Heat oven to 350 degrees F. Heat a large skillet spayed with cooking spray over 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.
- Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in a 13 x 9 inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
- Bake for 15 to 20 minutes or until heated through.
Notes
* 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.
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company
Taco Bell® and Home Originals® are trademarks owned and licensed by Taco Bell Corp.
