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Fiesta Chicken Enchiladas Recipe

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

Kimberly Greenfield


1 small onion, chopped
1 clove garlic, minced
1 lb. cooked boneless skinless chicken breasts,
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,
8 flour tortillas (6 inch)

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

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.

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