Fiesta Chicken Enchiladas Made Over

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prep time

15 min

total time

48 min

makes

4 servings, 2 enchiladas (280 g) each

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photo by:

kraft

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What You Need

1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces

1 each large green and red pepper, chopped

1 Tbsp. chili powder

3/4 cup salsa, divided

63 g (about 1/4 of 250 g-pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed

3/4 cup Kraft Tex Mex Light Shredded Cheese, divided

8 small whole wheat tortillas

Make It

HEAT oven to 375ºF.

HEAT large skillet sprayed with cooking spray on medium heat. Add chicken, peppers and chili powder; cook and stir 8 min. or until chicken is done. Stir in 1/4 cup salsa and cream cheese spread; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended. Stir in 1/4 cup shredded cheese.

SPOON heaping 1/3 cup chicken mixture down centre of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese. Cover.

BAKE 20 min. or until heated through.

kraft kitchens tips

Special Extra

Garnish each serving with 1 Tbsp. chopped fresh cilantro.

Variation

Prepare using corn tortillas. To prevent cracking, warm tortillas as directed on package before filling and baking as directed.

Makeover - How We Did It

We've taken a favourite enchilada recipe and made it over by using Philadelphia Light Cream Cheese Spread and Kraft Tex Mex Light Shredded Cheese instead of the full-fat products. We've also added peppers and used whole wheat tortillas. This saves 130 calories and 13 grams of total fat, including 8 grams of saturated fat, per serving.

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rating

I've made this 3 times. Everyone loves it! Adding it to my list of favorite meals.
posted by Sharon12271224 | on 5/9/2013

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these were a hit the other night for supper served with a salad, my son added onions to a couple of them
posted by snosrap239 | on 5/1/2013

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Followed the recipe exactly. Next time I will cut back on the chili powder. Other than that really good and easy to make.
posted by a cook | on 4/15/2013

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Very tasty, even better as leftovers (why is that??). Good way to use up rotisserie chicken. My husband doesn't like cream cheese, so I substituted 2 Tbsp calorie-wise Miracle Whip, added chopped onions and cilantro, and served with shredded lettuce. As good as any Mexican restaurant!
posted by pompomGirl | on 4/10/2013

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Very good... family really enjoyed
posted by a cook | on 3/19/2013

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One of my very favorite recipes. I always have enough to freeze. Love to serve with Mexican rice and Mexican corn.
posted by Slowcookerfan | on 2/20/2013

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Excellent week night meal. I also used shredded rotisserie chicken. Used tex mex seasoning instead of chili powder and also added a finely diced jalepeno and chopped green onions. Topped with sour cream after baking. DELICIOUS!
posted by a cook | on 2/13/2013

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Weeknight staple - We used store bought whole chicken (on sale Tuesday's) to make this quicker on the table.
posted by pepikat | on 2/4/2013

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This is a very delicious meal!! It also fit in perfectly with my diet! SOOOO GREAT!
posted by MichelleMattson | on 1/11/2013

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very simple to make and very tasty!
posted by Melanie3855 | on 12/16/2012