Recipe

Fiesta Chicken Enchiladas Recipe

	Charrm1 / All my dishes 1 year, 1 month ago A quick, tasty Mexican dinner using shredded leftover chicken, salsa, cream cheese and seasonings. Prep:15m Cook:35m Servings:4	Charrm1
	low fat chicken enchilada mexican tortillas

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Ingredients

1 onion, chopped

1 red pepper, chopped

1 garlic clove, minced

4 cooked small chicken breasts, shredded using 2 forks to pull chicken into long shreds

1 cup (250 ml) salsa, divided

125 g (1/2 of 250 g pkg) Light Cream Cheese spread, cubed

1 tbsp (15 ml) chopped cilantro

1 tsp ground cumin

1/2 cup (125 ml) Kraft Tex Mex Cheese, shredded, divided

8 flour tortillas (6 inches)

Directions

Preheat oven to 350 degrees F. (180 C)

Heat large skillet sprayed with cooking spray on medium heat.

Add onions, peppers and garlic; cook and sitr 2 minutes.

Add chicken, 1/4 cup (50 ml) of the salsa, the cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally.

Add 1/4 cup (50 ml) of the shredded cheese; mix well.

Spoon about 1/3 cup (75 ml) of the chicken mixture onto each tortilla; roll up. Place, seam side down in a 13 X 9 inch baking dish sprayed with cooking spray; top with remaining 3/4 cup (175 ml) of salsa and remaining 1/4 cup (50 ml) shredded cheese.

Bake 15 to 20 minutes or until heated through.

Makes 4 servings, 2 enchiladas each.

For a spicier flavour, add 1 can (127 ml) chopped green chilies, drained to the chicken misture and prepare as directed.

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