Fiesta Chicken Enchiladas

Shred the leftover grilled chicken for the filling and add salsa, cream cheese and seasonings. Recipe is from Kraft.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  small onion, chopped
• 1  garlic clove, minced
• 4  cooked small chicken breasts (about 1 lb. shredded)
• 1  cup  thick 'n chunky salsa, divided
• 4  ounces cream cheese
• 1  tablespoon  chopped cilantro
• 1  teaspoon ground cumin
• 1  cup monterey jack and cheddar cheese blend, shredded and divided
• 8  flour tortillas

Directions

1. Preheat oven to 350°F.
2. Heat large skillet spayed with cooking spray on medium heat.
3. Add onions and garlic; cook and stir 2 minute.
4. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well.
5. Cook until heated through, stirring occasionally.
6. Add 1/2 cup of the shredded cheese; mix well.
7. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
8. Bake 15 to 20 minute or until heated through.
9. NOTE: For a spicier flavor, add 1 can (4 oz.) chopped green chilies, drained, to the filling mixture and prepare as directed.