Fiesta Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Shred the leftover grilled chicken for the filling and add salsa, cream cheese and seasonings. Recipe is from Kraft. Ingredients:
1 small onion, chopped |
1 garlic clove, minced |
4 cooked small chicken breasts (about 1 lb. shredded) |
1 cup thick 'n chunky salsa, divided |
4 ounces cream cheese |
1 tablespoon chopped cilantro |
1 teaspoon ground cumin |
1 cup monterey jack and cheddar cheese blend, shredded and divided |
8 flour tortillas |
Directions:
1. Preheat oven to 350°F.
2. Heat large skillet spayed with cooking spray on medium heat.
3. Add onions and garlic; cook and stir 2 minute.
4. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well.
5. Cook until heated through, stirring occasionally.
6. Add 1/2 cup of the shredded cheese; mix well.
7. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
8. Bake 15 to 20 minute or until heated through.
9. NOTE: For a spicier flavor, add 1 can (4 oz.) chopped green chilies, drained, to the filling mixture and prepare as directed.
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