Philadelphia Cream Cheese

What's This?
Serving size 8
Prep Time
Total Time

Stuffed with cheese, salsa and fresh cilantro, these chicken enchiladas are fiesta ready!


1 small onion, chopped1 clove garlic, chopped1 lb cooked boneless skinless chicken breasts, shredded1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided4 oz (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed1 Tbsp fresh cilantro, chopped1 tsp ground cumin1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided8 6-inch flour tortillas


  1. HEAT oven to 350°F.
  2. COOK and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
  3. SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
  4. BAKE 15 to 20 min. or until heated through.


Kraft Kitchen tips:

SIZE-WISE Enjoy this flavorful entree but keep an eye on portion size.

SHORTCUT Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast, chopped, for the shredded cooked fresh chicken.

SPECIAL EXTRA For a spicier flavor, add 1 drained 4-oz. can chopped green chiles to the filling mixture before spooning onto tortillas.

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Nutrition Facts

Provided by: Philadelphia Cream Cheese

Per Single Serving / Serves 8 Total

  • Calories 280
  • Total Fat 13 g
  • Saturated Fat 6 g
  • Sodium 570 mg
  • Total Carbohydrates 20 g
  • Fiber 2 g
  • Cholesterol 65 mg
  • Sugars 2 g

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Lunch, Dinner, Chicken, Mexican, Baking

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