4 cooked small chicken breasts
(about 1 pound), shredded
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky
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
Preheat oven to 350 degrees F. Heat large skillet spayed with cooking spray on
medium heat. Add onions and garlic; cook and stir 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 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.
Makes: 4 servings, two enchiladas each Prep Time: 15 min Total Time: 35
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.
Recipe and photograph used with permission from
Kraft Foods - kraftrecipes.com. TACO BELL®
and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.