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
Jerry Marquardt says
I cannot wait to try out this Recipe of Fiesta Chicken Enchiladas. This is going to go over well this Lent season too, as it is a great non-Meat alternative to fish.
Barbara Montag says
This recipe sounds great – thanks for the post!
Kasandria Reasoner says
YUM!
Kas