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Spicy Chicken Enchiladas
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tablespoon oil
- 1 pound boneless skinless chicken breasts, cooked, shredded
- 1 1/2 cups TACO BELL HOME ORIGINALS Salsa, divided
- 4 ounces PHILADELPHIA Cream Cheese, cubed
- 1 tablespoon chopped cilantro
- 1 teaspoon ground cumin
- 1 cup KRAFT Shredded Cheddar and Monterey Jack Cheese, divided
- 1 (4 ounce) can chopped green chilies, drained
- 8 TACO BELL HOME ORIGINALS Flour Tortillas
Nutrition Info
Per Serving
- Calories: 352 kcal
- Carbohydrates: 4 g
- Dietary Fiber: 0 g
- Fat: 21 g
- Protein: 33 g
- Sugars: 2 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 350 degrees F. Cook and stir onion and garlic in hot oil in large skillet on medium heat 2 minutes. 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 and green chilies; mix well.
- Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam sides down, in 12x8-inch baking dish; top with remaining 1-1/4 cups salsa and remaining 1/2 cup shredded cheese.
- Bake 15 to 20 minutes or until heated through.
Yield: 4 servings
3. Still Hungry?
Cooked chicken heated with cream cheese, salsa, cumin and cheddar is rolled up in flour tortillas and baked for this Mexican favorite.
Notes:
Size-Wise
Enjoy this spicy meal, but keep an eye on portion size.
How to Shred Cooked Chicken
Place the cooked chicken on a cutting board. Use 2 forks or your fingers to pull the meat lengthwise into opposite directions, separating it into long shreds.
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Most Helpful Reviews
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whatever!
socs07 - May 1, 2007 12:16:12 PM PSTwell i tried the recipe and it was great- does it really matter what it is called? enchilda, chimachinga,tortilla, whatever?? and the flour tortillas worked just fine. it is all about preference and what you want to use. I love it and my family did too. it was easy, ingredients were something most people have on hand and it was quick!
Sorry but i loved them!!
Sassy15 of 17 found this review helpful.
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Get Over It!
La - April 30, 2007 11:17:40 AM PSTOkay people... just because the recipe isn\'t "authentic" doesn\'t mean it can\'t taste good. I\'m Italian and don\'t find the need to throw a hissy fit because most people butcher Italian recipes! Get over it!
19 of 29 found this review helpful.
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It's Going Into My Recipe Collection
JC - March 6, 2007 10:48:12 AM PSTthe enchiladas were easy to make and very delicious, highly recommend it
13 of 17 found this review helpful.
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Hmm, well...
Codi - February 19, 2007 02:34:26 PM PSTit is more like a burrito with a flour tortilla and salsa, not enchilladas. PLus flour tortillas get all gummy from the gluten in them when left in a pan like that. I would use corn tortillas, mabye 18 of them and two or three 8 oz packs of shredded cheese.
Make your own green chili sauce with a can of cream of chicken soup, canned green chilis and a can of green enchilada sauce. Still quick an easy, not totally authentic but alot closer in taste. Plenty of mexican food is made with green chillis and they are great! Enchiladas with Salsa Verde, Chili rellenos... mmm, But 86 the cream cheese... save it for desert or something.
Heat the sauce in a pan, dip the corn tortillas in the heated sauce for less than a minute, then roll chicken and cheese in tortilla and place all the rolled up tortillas in a large cake pan.
Once you have the pan full pour the sauce over it all, put about 8 oz of shredded cheese over the top and cover and bake at 350 for about 30 min. Take off top and let bubble a bit with no foil, maybe 5 min.
Those are enchiladas!
- native of New Mexico26 of 45 found this review helpful.
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Get real
ddltll - May 21, 2007 02:05:01 PM PSTI really doubt if the author intended for people to think it was actual Mexican food. This is classis Tex-Mex. Here is what an enchilada from the old country is like.
Enchiladas were identified as "corn fritters allowed to simmer for a moment in chili sauce, and then served hot with a sprinkling of grated cheese and onion."[31] In 1921 Louise Lloyd Lowber described the first process for making enchiladas: first a tortilla was placed in the center of a plate, "then a flood of rich, red chilee sauce from a near-by kettle, a layer of grated cheese, another tortilla, more chile and more cheese, sprinkled between in layer-cake fashion, and the whole topped with a high crown of chopped onions in which nestles an egg, which has been broken a minute into the hot lard. An artistic and cooling garnish of lettuce and behold an enchilada."[32]"
---Andrew F. Smith
I agree with Italy, get over it. The author was just sharing his/her version of the chicken enchilada.9 of 15 found this review helpful.
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