Pick up a rotisserie chicken on your way home, and you're halfway to these Creamy, Chicken Enchiladas. Skip the takeout and make these enchiladas tonight!
What You Need
2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4 cup chopped fresh cilantro, divided
12 flour tortilla s (6 inch)
1-1/2 cups TACO BELL® Thick & Chunky Salsa
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Let's Make It
Heat oven to 350°F.
Combine chicken, soup, 3/4 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.
Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
Bake 25 min. or until heated through. Top with remaining sour cream and cilantro.
Save 50 calories and 6g of total fat, including 3g of sat fat per serving by preparing with reduced-fat reduced-sodium condensed cream of chicken soup, 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast for the chopped cooked fresh chicken. Or, use 2 pkg. (6 oz. each) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast, cut into bite-sized pieces.
Tortillas can be warmed before use for easier handling. Just stack tortillas, then wrap in foil. Bake in 350ºF oven 10 to 15 min. or just until warmed. Or, wrap tortillas loosely in waxed paper and microwave on HIGH 1 min. or just until warmed.