Entrée

Fiesta Chicken Enchiladas

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prep time

30 min

total time

50 min

makes

4 servings, 2 enchiladas (282 g) each

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photo by:

kraft

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What You Need

1 Tbsp. oil

1 each onion and red pepper, chopped

1 clove garlic, minced

1 lb. (450 g) boneless skinless chicken breasts, cooked, shredded

3/4 cup salsa, divided

125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed

1 Tbsp. chopped fresh cilantro

1 tsp. ground cumin

1/2 cup Kraft Tex Mex Light Shredded Cheese, divided

8 small flour tortillas

Make It

HEAT oven to 350°F.

HEAT oil in large skillet on medium-high heat. Add onions, peppers and garlic; cook and stir 2 min. Add chicken, 1/4 cup salsa, cream cheese spread, cilantro and cumin; mix well. Cook 10 min. or until heated through, stirring occasionally. Stir in 1/4 cup shredded cheese.

SPOON about 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.

BAKE 15 to 20 min. or until heated through.

kraft kitchens tips

How to Shred Cooked Chicken

Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise into opposite directions, separating it into long shreds.

Special Extra

For a spicier flavour, add 1 drained can (127 mL) chopped green chiles to the filling mixture before using as directed.

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rating

Great way to use up left over Rotisserie Chicken
posted by Vedalia | on 3/10/2013

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Bravo Kraft...this is an excellent recipe!! Better than anything you'd get in a restaurant, by far. I used Kraft Light Tex Mex Cheese, chili powder instead of cumin...because that's what I had,and I used more salsa to cover every inch of the top. Delicious!
posted by bakingfrenzy | on 7/26/2012

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This is one of our favourite recipes and it's a recipe my husband likes to make!! Even better!
posted by a cook | on 12/4/2011

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Really enjoyed this recipe. Made extra for daughter with new baby. They thought it was as good as a restaurant would make.
posted by mwbekkers | on 7/5/2011

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Family loved it!!! Will definitely make again! Nice alternative to tacos!
posted by a cook | on 6/2/2011

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Amazing! Doubled it and used a whole baked chicken and shredded it. Wouldn't change a thing! Dee-lish!
posted by a cook | on 5/13/2011

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The original recipe looked rather bland so we changed it a bit, and used peach mango salsa and made a few other changes to give it some flavor. It was SOOO good and leftovers were even better.
posted by heather.berry | on 3/17/2011

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My husband & I absolutely love this recipe. I simmer a pot of skinless chicken breast , then remove bones. I cut in strips and freeze in baggies. When I need chicken for the enchiladas I only have to thaw chicken in micro for one minute .
posted by a cook | on 1/25/2011

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Delicious! Identical to the 20 dollar meal I buy at the local Tex Mex in my city. Creamy and awesome.
posted by meganwoodruff | on 12/4/2010

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My whole family loved this recipe. Will definitely make it again. Added green chillies and loved the results. Next time will try with hot salsa.
posted by qcchemgal | on 10/24/2010