LOVE MY KRAFT FOODS MAGAZINE

I have to share this very yummy recipe that was in my Kraft Foods magazine. It was sooo YUMMY that I thought it was worth passing on to others. I served it with rice and Mexican style frozen veggies that I steamed. I will definitely be making this one again.

Fiesta Chicken Enchilada

Prep Time: 15 min Total Time: 35 min

Makes:
4 servings, two enchiladas each

1 small onion, chopped

1 clove garlic, minced

4 cooked small chicken breasts (about 1 lb.), shredded (I used the white meat from a rotisserie chicken ~4cups. It was so easy to shred and doing this step the day before made for a quick dinner).

1 cup Thick 'N Chunky Salsa, divided

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed (I didn't read the recipe too well when I made it and used all of the cream cheese, although I used the 1/3 less fat)

1 Tbsp. chopped cilantro (I left this out because I'm not a big fan of cilantro)

1 tsp. ground cumin

1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese, divided (I used the Mexican 4 cheese).

8 Flour Tortillas

PREHEAT oven to 350°F. Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.

SPOON about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.

BAKE 15 to 20 min. or until heated through.

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