Fiesta Chicken Enchiladas
I have not tried this one but we are big fans of Mexican food and this looks really yummy. I think it will be great as it is another one from Kraft.INGREDIENTS:
1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts (about 1 lb.), shredded
1 cup Salsa, divided
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 Tbsp. chopped cilantro
1 tsp. ground cumin
1 cup Cheddar & Monterey Jack Cheese, divided
8 Flour Tortillas (If any of you are near a Sam's Club, they have the best tortillas ever! They are uncooked so you have to cook them but they taste like the tortillas from Costa Vida. They are in the refrigerator section if you are interested.)
1 clove garlic, minced
4 cooked small chicken breasts (about 1 lb.), shredded
1 cup Salsa, divided
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 Tbsp. chopped cilantro
1 tsp. ground cumin
1 cup Cheddar & Monterey Jack Cheese, divided
8 Flour Tortillas (If any of you are near a Sam's Club, they have the best tortillas ever! They are uncooked so you have to cook them but they taste like the tortillas from Costa Vida. They are in the refrigerator section if you are interested.)
INSTRUCTIONS:
1. Preheat oven to 350°F. Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.
2. 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.
3. Bake 15 to 20 min. or until heated through.
2. 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.
3. Bake 15 to 20 min. or until heated through.
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