Fiesta Chicken Enchiladas

This fiesta chicken enchiladas recipe uses cooked shredded chicken, thick and chunky salsa, cream cheese, cilantro, cumin, and Monterey Jack cheese.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 286 Calories

Ingredients

• 1 clove garlic, minced
• 1 small onion, chopped
• 1 teaspoon ground cumin
• 1 tablespoon chopped fresh cilantro
• 8 (6 inch) flour tortillas
• 4 ounces PHILADELPHIA Cream Cheese, cubed
• 1 pound cooked boneless, skinless chicken breasts, shredded
• 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese, divided
• 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided

Recipe Instructions

Step 1

Bake in the preheated oven until heated through, 15 to 20 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.

Step 3

Coat a large skillet with cooking spray. Add onion and garlic; cook and stir on medium heat for 2 minutes. Stir in chicken, 1/4 cup salsa, cream cheese, cilantro, and cumin until combined; cook until heated through, about 5 minutes, stirring occasionally. Stir in 1/2 cup Monterey Jack cheese until combined.

Step 4

Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, into the prepared baking dish; top with remaining salsa and cheese.