Fiesta Chicken Enchiladas

Sorry it has been so long since my last post, I have been super busy with baby showers, births(my first grandson!), family get-togethers and other such time consuming events! I have been taking pictures here and there so I finally sat down today and posted all of them as you can see from all the posts below dated today :)

I found this recipe in a Kraft Foods Magazine and only made a couple of small changes. I love the creamy chicken filling and using the soft flour tortillas. I apologize for the crappy picture but I could not find a place with the proper lighting. This picture was also taken the next day after heating them up in the microwave.

FIESTA CHICKEN ENCHILADAS
1 small onion, chopped
1 clove garlic, minced
4 cooked large chicken breasts; , shredded
3 cups thick 'n chunky salsa, divided
8 oz. cream cheese, cubed
2 tbsp. chopped cilantro
2 tbsp. taco seasoning
1 1/2 cup shredded cheddar cheese, divided
12 -14 flour tortillas

PREHEAT oven to 350°F.

Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/2 cup of the salsa, cream cheese, cilantro and taco seasoning; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.

SPOON about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13 x 9-inch baking dish sprayed with cooking spray; top with remaining 2 1/2 cup salsa and remaining 1 cup shredded cheese.

BAKE 15 to 20 min. or until heated through.