Chicken Enchilada
From jencathen 15 years agoIngredients
- 1 small onion, chopped shopping list
- 1 clove garlic, minced shopping list
- 4 cooked small chicken breasts (about 1 lb.), shredded shopping list
- 1 cup TACO BELL® HOME ORIGINALS® Thick 'N chunky salsa, divided shopping list
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA cream cheese, cubed shopping list
- 1 Tbsp. chopped cilantro shopping list
- 1 tsp. ground cumin shopping list
- 1 cup KRAFT Shredded Cheddar & monterey jack cheese, divided 8 TACO BELL® HOME ORIGINALS® flour tortillas shopping list
How to make it
- 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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