Fiesta Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found this recipe in a recent issue of Kraft magazine and loved it. I typed it out as is but when I made it I used the Costco canned chicken and couldnt tell the difference! Plus I always end up using more grated cheese than whats called for. I also doubled it so there would behalf left over for lunch the next day. Next time I'll add spanish rice and refried beans as side dishes. Ingredients:
1 small onion, chopped |
1 garlic clove, minced |
4 small cooked chicken breasts, shredded |
1 cup salsa, divided |
4 ounces cream cheese, cubed |
1 tablespoon cilantro, chopped |
1 teaspoon ground cumin |
1 cup monterey jack and cheddar cheese blend, shredded and divided |
8 flour tortillas |
sour cream (optional) |
guacamole (optional) |
Directions:
1. PREHEAT oven to 350°F Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 minute 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 minute or until heated through.
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