CREAM CHEESE-CHICKEN ENCHILADAS

Cream Cheese-Chicken Enchiladas image

Provided by My Food and Family

Categories Home

Time 45m

Yield 8 servings

Number Of Ingredients 12

1 onion, chopped
2 cloves garlic, minced
2 lb. boneless skinless chicken breasts, cooked, shredded (4 cups)
1 pkg. (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, cubed
3/4 cup TACO BELL® Thick & Chunky Salsa, divided
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 can (4 oz.) chopped green chiles, drained
2 Tbsp. chopped fresh cilantro
2 tsp. ground cumin
2 cups KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
8 flour tortillas (9 inch)
1 can (10 oz.) red enchilada sauce

Steps:

Heat oven to 350°F.
Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, Neufchatel, 1/2 cup salsa, sour cream, chiles, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1 cup shredded cheese; mix well.
Spoon about 2/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Combine remaining salsa and enchilada sauce. Top filled tortillas with salsa mixture and shredded cheese.
Bake 20 to 25 min. or until heated through.

Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g