"Those who forget the pasta are condemned to reheat it."--Unknown

Fiesta Chicken Enchiladas Recipe

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This recipe for Fiesta Chicken Enchiladas, by , is from The Thompson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katy Shreve
Added: Thursday, September 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts (about 1 lb.), shredded (I used leftover grilled chicken)
1 c. Salsa, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 T. chopped cilantro
1 tsp. ground cumin
1 c. Shredded Cheddar & Monterey Jack Cheese, divided
8 Flour Tortillas

Directions:
Directions:
PREHEAT oven to 350F. 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35

 

 

 

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