This is a print preview of "Fiesta Chicken Enchiladas" recipe.

Fiesta Chicken Enchiladas Recipe
by Micheline

Fiesta Chicken Enchiladas

A quick, tasty Mexican dinner using shredded leftover chicken, salsa, cream cheese and seasonings.

Rating: 4.4/5
Avg. 4.4/5 8 votes
Prep time: Mexico Mexican
Cook time: Servings: 4

Wine and Drink Pairings: Full Bodied Red Wine

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

  1. Preheat oven to 350 degrees F. (180 C)
  2. Heat large skillet sprayed with cooking spray on medium heat.
  3. Add onions, peppers and garlic; cook and sitr 2 minutes.
  4. Add chicken, 1/4 cup (50 ml) of the salsa, the cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally.
  5. Add 1/4 cup (50 ml) of the shredded cheese; mix well.
  6. 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.
  7. Bake 15 to 20 minutes or until heated through.
  8. Makes 4 servings, 2 enchiladas each.
  9. For a spicier flavour, add 1 can (127 ml) chopped green chilies, drained to the chicken misture and prepare as directed.