Enjoy Easy Chicken Enchiladas as part of dinner today. This recipe gets its Southwest flavor from a mixture of cream cheese and taco seasoning.
What You Need
Original recipe yields 6 servings
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
2 tsp. oil
1 small onion, chopped
3 cups shredded cooked chicken breasts
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
12 flour tortilla s (6 inch)
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Let's Make It
Heat oven to 350°F.
Mix cream cheese spread, seasoning mix and milk until blended. Heat oil in large skillet on medium heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, and 1/2 cup each shredded cheese and cream cheese mixture.
Spoon about 1/3 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 remaining cream cheese mixture and shredded cheese. Cover.
Bake 15 to 20 min. or until heated through.
Serve with a side of hot cooked rice to round out the meal.
Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions; continue as directed.
How to Shred Cooked Chicken
Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.