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Fiesta Chicken Enchiladas

Ingredients

  • 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

Instructions

  • 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!