Fiesta Chicken Enchiladas Made Over

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rate/review

prep time

15 min

total time

48 min

makes

4 servings, 2 enchiladas (280 g) each

photo by:

kraft

recipe by: kraft

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.