Fiesta chicken enchiladas are a great recipe! I used green chile enchilada sauce instead of salsa. This recipe was the best; everyone went back for thirds!
Ingredients
- 1 small onion , chopped
- 1 clove garlic , minced
- 1 pound cooked boneless , skinless chicken breasts, shredded
- 1 cup Taco Bell Home Originals Thick 'N Chunky Salsa , divided
- 4 ounces Philadelphia cream cheese , cubed
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 cup Kraft shredded Cheddar & Monterey Jack cheese , divided
- 8 , 6 inch
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
-
2
Coat a large skillet with cooking spray. Add onion and garlic; cook and stir on medium heat for 2 minutes. Stir in chicken, 1/4 cup salsa, cream cheese, cilantro, and cumin until combined; cook until heated through, about 5 minutes, stirring occasionally. Stir in 1/2 cup Monterey Jack cheese until combined.
-
3
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, into the prepared baking dish; top with remaining salsa and cheese.
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4
Bake in the preheated oven until heated through, 15 to 20 minutes.
Nutrition Facts
Per serving
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