Fiesta Chicken Enchiladas

There are so many variations and takes on different enchiladas styles. I think they're all delicious...including Fiesta Chicken Enchiladas. These are the more American-style enchiladas: flour tortillas, Kraft dressing, cream cheese, and no dipping in grease! They are oh-so-tasty and fit perfectly with the Fresh and Chunky Salsa I posted about last week.

P.S. Can you believe it's almost November? I felt like we just celebrated the fourth of July!

Fiesta Chicken Enchilada

Adapted from Kraft Foods Magazine

Ingredients:

1/2 red onion (large), chopped

1 clove garlic, minced

3-4 chicken breasts

1/2 cup Kraft Sun-Dried Tomato Dressing and Marinade

1 cup Taco Bell Home Originals Thick 'N Chunky Salsa, divided

4 oz. cream cheese (1/3 less fat)

1 Tbsp. chopped cilantro

1 tsp. cumin

1 cup Mexican Blend cheese

9-10 flour enchiladas

Directions:

Preheat oven to 350 degrees.

Pour Sun-Dried Tomato dressing over chicken and let marinate in refrigerator for about 1 hour.

Grill chicken and chop into small pieces.

Heat skillet sprayed with cooking spray over medium heat.

Add onions and garlic, saute for 2 minutes.

Add cooked chicken, 1/4 cup salsa, cubed cream cheese, cilantro, and cumin.

Mix well  and stir occasionally until cream cheese is melted.

Add 1/2 cup shredded cheese, mix well.

Spoon 1/3 cup of the filling into each tortilla, roll up, and place in greased 9x13-inch baking dish.

Top with remaining salsa and cheese.



Bake 15 to 20 minutes or until heated through.

Garnish with cilantro leaves.

Ole!!!