Recipe

Chicken Enchilada Recipe

Add Step-by-Step Photos	Jencathen / All my dishes 1 year, 4 months ago This is from Kraft foods.com The kids enjoyed this. I copied and pasted the original recipe, but I didn't use the brands they used. Prep:15m Cook:35m Servings:4	Jencathen
	chicken enchilada salsa cheese tortilla

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Ingredients

1 small onion, chopped

1 clove garlic, minced

4 cooked small chicken breasts (about 1 lb.), shredded

1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 Tbsp. chopped cilantro

1 tsp. ground cumin

1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese, divided 8 TACO BELL® HOME ORIGINALS® Flour Tortillas

Directions

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.

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.

BAKE 15 to 20 min. or until heated through.

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