63 g (about 1/4 of 250 g-pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
3/4 cup Kraft Tex Mex Light Shredded Cheese, divided
8 small whole wheat tortillas
Instructions
HEAT oven to 375ºF.
HEAT large skillet sprayed with cooking spray on
medium heat. Add chicken, peppers and chili
powder; cook and stir 8 min. or until chicken is
done. Stir in 1/4 cup salsa and cream cheese
spread; cook and stir 3 to 5 min. or until cream
cheese is melted and mixture is well blended. Stir
in 1/4 cup shredded cheese.
SPOON heaping 1/3 cup chicken mixture down centre of
each tortilla; roll up. Place, seam-sides down, in
13x9-inch baking dish sprayed with cooking spray;
top with remaining salsa and shredded cheese. Cover.
BAKE 20 min. or until heated through.
Serving
Suggestions
Garnish each serving with 1 Tbsp. chopped fresh cilantro.
Originally Submitted
4/29/2012
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