small onion, chopped
1 clove garlic, minced
1 lb. cooked boneless skinless chicken breasts, shredded
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped green onion
1 tsp. ground cumin
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
8 flour tortillas (6 inch)
HEAT 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 salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
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 salsa and shredded cheese.
BAKE 15 to 20 min. or until heated through.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp. Kraft Kitchens TipsSize-WiseEnjoy this spicy main dish, but keep an eye on portion size.ShortcutSubstitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the shredded cooked fresh chicken.Special ExtraFor a spicier flavor, add 1 drained 4-oz. can chopped green chiles to the filling mixture before spooning onto tortillas. Continue as directed.
Showing posts with label Chicken Enchiladas. Show all posts
Showing posts with label Chicken Enchiladas. Show all posts
Wednesday, January 12, 2011
Saturday, December 4, 2010
Sour Cream Chicken Enchiladas
Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1/2 tsp salt
1 (4 oz) can diced green chilis
1 cup chopped, cooked chicken or turkey
* Combine all ingredients and stir until smooth.
Filling:
2 cups grated cheddar cheese
1/2 cup chopped onions
* Combine in separate bowl.
Other ingredients:
12-15 Corn tortillas
1 (10 oz) can enchilada sauce
cooking oil
sour cream
Cheese, grated, for topping
* Dip corn tortillas in hot oil to soften.
* Spread a small amount of sauce over each tortilla and place potion of filling (onion and cheese mixture) across center of tortilla.
* Roll each tortilla and place seam-side down in a 9x13 baking dish.
* Fill as many tortillas as you have filling for, but leave some of the sauce for the top of the enchiladas.
* Pour remaining sauce over enchiladas, and then pour the can of enchilada sauce over the top.
* Sprinkle generously with cheese and bake at 350 for 20-30 minutes, until bubbly hot.
* Serve with green onions, salsa, and/or sour cream.
1 can cream of chicken soup
1/2 cup sour cream
1/2 tsp salt
1 (4 oz) can diced green chilis
1 cup chopped, cooked chicken or turkey
* Combine all ingredients and stir until smooth.
Filling:
2 cups grated cheddar cheese
1/2 cup chopped onions
* Combine in separate bowl.
Other ingredients:
12-15 Corn tortillas
1 (10 oz) can enchilada sauce
cooking oil
sour cream
Cheese, grated, for topping
* Dip corn tortillas in hot oil to soften.
* Spread a small amount of sauce over each tortilla and place potion of filling (onion and cheese mixture) across center of tortilla.
* Roll each tortilla and place seam-side down in a 9x13 baking dish.
* Fill as many tortillas as you have filling for, but leave some of the sauce for the top of the enchiladas.
* Pour remaining sauce over enchiladas, and then pour the can of enchilada sauce over the top.
* Sprinkle generously with cheese and bake at 350 for 20-30 minutes, until bubbly hot.
* Serve with green onions, salsa, and/or sour cream.
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