Have you ever made a meal where it has been eaten so quickly that the kids are done before you even sit down for your first bite? That is exactly what happened when I made Fiesta Chicken Enchiladas this week. Both Little Bear & Monkeys plates were clean and they were asking for more before I even had a single bite of mine! Now I can’t really blame them, because the enchiladas were delicious. This recipe uses basic ingredients we always have in our fridge, and was simple to make. But don’t let the simplicity fool you, it is a tasty dish that everyone loved. Loved so much in fact there were no leftovers, I guess I should have made double! I adapted the Fiesta Chicken Enchiladas recipe from Kraft Canada What’s Cooking website and here is what I created:
Fiesta Chicken Enchiladas
- 2 Tbsp Cooking Oil
- 2 Chicken breasts - cooked and shredded
- 2 Peppers - Sliced thinly I used red and orange
- 1 Onion - sliced thinly
- 1 Clove of garlic - minced
- 1 Tbsp. chili powder
- 2 cups of Cooked rice - about 1 cup of uncooked rice
- 3/4 cup salsa divided
- 1/4 of 250-g pkg.Philadelphia Light Brick Cream Cheese Spread cubed
- 3/4 cup Kraft Tex Mex Light Shredded Cheese divided
- 6 large whole wheat tortillas
- Heat oven to 375ºF.
- Heat oil in a large skillet on medium heat. Add cooked chicken, peppers, onions, garlic and chili powder; cook and stir 8 min.
- Stir in 1/2 cup salsa (you may need more if you are using chunky salsa), rice, 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.
- Bake 20 min. or until heated through - Enjoy!
Even just thinking about them now is making me hungry! With the salsa and cream cheese the chicken mixture stays nice and moist during baking. If you like a little more spice to your meals you can use a medium or hot salsa.
I think the nice time I make Fiesta Chicken Enchiladas I would also add in 1 cup of drained canned corn to include even more veggies in them. But even as they are now, they have become a family favourite and are a perfect way to use up leftover cooked chicken as well.
Need some more dinner time inspiration? There are tons more mouth-watering chicken casserole recipes including Chicken & Roasted Red Potatoes or Bruschetta Chicken Bake on the Krafts What’s Cooking website. You can also be tempted with delicious looking pictures by following What’s Cooking on Instagram and Pinterest.
Disclosure: I am part of the Kraft’s Whats Cooking ambassador program. All opinions are strictly my own.