These cheesy chicken enchiladas have just about everything you'd expect from an enchilada recipe, along with a potato-y surprise.
What You Need
Original recipe yields 8 servings
1 cup chopped cooked chicken, divided
8 flour tortilla s (8 inch), warmed
1 cup TACO BELL® Thick & Chunky Salsa
32 ORE-IDA GOLDEN CRINKLES
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat oven to 375°F.
Spray 9-inch square baking dish with cooking spray. Spoon about 2 Tbsp. chicken down center of each tortilla; top with 1 Tbsp. salsa and 4 fries. Roll up.
Place, seam sides down, in prepared baking dish; top with cheese.
Bake 15 min. or until heated through.
Serve topped with remaining salsa and sour cream.
Serve with a side of spicy black beans and an avocado and onion salad to round out the meal.
How to Warm the Tortillas
Stack tortillas; place between layers of dampened paper towels. Microwave on HIGH 15 sec. or just until warmed.
Garnish with fresh parsley before serving.
Substitute OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips for the chopped cooked fresh chicken breasts.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 2g
* 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.