"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Fiesta Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Kimberly Greenfield

Category:
Category:

Ingredients:  
Ingredients:  
1 small onion, chopped
1 clove garlic, minced
1 lb. cooked boneless skinless chicken breasts,
shredded
1 cup salsa, divided
4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA Cream
Cheese, cubed
1Tbsp. chopped cilantro
1 tsp. ground cumin
1 cup shredded Cheddar & Monterey Jack cheese,
divided.
8 flour tortillas (6 inch)

Directions:
Directions:
1. HEAT oven to 350F.

2. HEAT large skillet sprayed with cooking spray
on medium heat. Add onions and garlic; cook
and stir 2 min. Add chicken, 1/4 cup of salsa,
cream cheese, cilantro and cumin; mix well.
Cook 5 mins. or until heated through, stirring,
occasionally. Add 1/2 cup shredded cheese; mix
well.

3. SPOON about 1/3 cup chicken mixture down
center of each tortilla; roll up. Place, seam-sides
down , in 13x9-in. baking dish sprayed with
cooking spray; top with remaining shredded
cheese and salsa.

4. BAKE 15 to 20 min. or until heated through.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15

 

 

 

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