Taste and See Thursday

Fiesta Chicken Enchiladas

This recipe is from Kraft Magazine

It's Taste and see that the Lord is good (Ps 34:8) Thursday. Wow, I can't believe it's been three whole weeks already... that means I've actually continued this taste and see recipe thing for that long. Okay I'm excited about it and I hope some of you are too.

This is one of those recipes that I tried on a whim to make for the family. It ended up being so much better than I thought and now it's our new favorite for enchiladas.

In fact as I'm writing this I wish this is what I was making today instead of my chicken pot pie, oh well .

Prep Time:15 min
Total Time:35 min

Marinate chicken with 1 cup of Kraft Sun dried Tomato Dressing (it really helps) Then grill chicken or cook it in oven in shallow baking pan at 400 F for 20 minutes.

PS.. I use 1 whole thing of cream cheese rather that 1/2 of it!

Makes:4 servings, two enchiladas each
What You Need
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
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.

This is super yummy with shredded lettuce on it and salsa and sour cream !!!

Enjoy

Tara