Recipe: Fiesta Chicken Enchiladas

INGREDIENTS:

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces (2-3 pieces)
• 2 Large Peppers (I used orange and yellow which I had on hand)
• 1 Tbsp. chili powder
• 3/4 cup chunky salsa
• 2 oz. (1/4 of 8-oz. pkg) Philadelphia (or Neufchatel) cream cheese, cubed
• 3/4 cup shredded four cheese
• 6-8 tortillas (6 inch)

DIRECTIONS:

Heat oven to 375ºF.

Heat large skillet sprayed with cooking spray on medium heat. Add chicken, peppers and chili powder; cook and stir 8 min. or until chicken is done. Stir in 1/4 cup salsa and cream cheese; 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 mixture down center of each tortilla; roll up. Place, seam-sides down, in 13×9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese. Cover.

Bake 20 min. or until heated through

Recipe adapted from Weight Watchers