Instead of pasta noodles, butternut squash sheets are used in this healthier lasagna, which is then topped with a bechamel sauce.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 enchiladas |
Ingredients
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 pound cooked boneless, skinless chicken breasts, shredded
- 1 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa, divided
- 4 ounces PHILADELPHIA Cream Cheese, cubed
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese, divided
- 8 (6 inch) flour tortillas
Instructions
- Heat oven to 350 degrees F.
- 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.
- Spoon about 1/3 cup chicken 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.
- Bake 15 to 20 min. or until heated through.
- TACO BELL(R) and HOME ORIGINALS(R) are trademarks owned and licensed by Taco Bell Corp.
- Size-Wise: Enjoy this spicy meal, but keep an eye on portion size.
- Shortcut: Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the cooked shredded chicken.
- Special Extra: For a spicier flavor, add 1 can (4 oz.) chopped green chilies, drained, to the filling mixture and prepare as directed.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 6 g |
| Sodium | 593 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Omit cream cheese. Smoke the chicken first. Chicken, cheese, cilantro and a little red sauce for inside tortilla. Add a little more red sauce on top. Bake 25 minutes and serve cream cheese mixture or sour cream and green onions when served.
Fiesta Chicken Enchiladas by Philadelphia. Used 1/2c finely chopped onion; 2 cl garlic; 2c chopped, cooked turkey; 1/2c FIREROASTED TOMATOES, undrained (sub for salsa), 1/2c reduced fat sour cream (sub for cc), 1/2t dried cilantro, no cumin. After cooking the o & g for a few minutes, I added the rest along with a cup of cheese. Didn’t heat it. Just rolled as was. Used 1/2c in each. With 1c enchilada sauce, a little in the dish & poured some over the enchiladas – about a cup total. Be sure to cover tortillas. Half cup cheese on top. Baked loosely foil covered 20 to 30 at 350.
One of our favorite recipes!! Only small change is that I add enchilada sauce to the bottom of the casserole dish and top the enchiladas with more sauce and cheese before baking. My entire family of 6 requests me to make this very often!!
Soooo good! Only used the salsa for the chicken mixture then topped with enchilada sauce and cheese! Added more cumin than called for also.. added paprika, crushed red pepper, and chili powder
I also used the green enchilada sauce and added a little sriracha sauce. Great way to use leftover chicken.
I seldom follow recipes exactly I prefer things from scratch over packaged items, I did not have seasoning packet so I used chili powder,cayenne,cumin also I added black bean and black olives. the cream cheese makes it creamy I used diced tomato and I made enchilada-sauce because I did not have salsa l’m glad I came to have come by this recipe
I also used green chili enchilada sauce. Excellent!
This was a great recipe. I did cut the salsa down and added Fire Roasted Diced Tomatoes in place of the salsa. We will definitely be having this quite often. The flavor was absolutely perfect!
Good recipe for something out of one’s routine. It was not as flavorful as I had anticipated even though I added the chilis. As I said, it was good.
I did not have sour cream, so I like the idea of cream cheese, which I did have. Also used enchilada sauce in the bottom of the casserole and as a toppong with the salsa. Delicious.
An easy, tasty enchilada recipe that I liked for taste and easy preparation…followed the recipe up to where uncooked enchiladas were placed in the casserole dish, then tweeked it with a can of enchilada sauce poured over top, topped it with cheese…served with sour cream…an easy Tuesday nite supper…
I made some changes, but it was such a good started and I absolutely loved it. First, I used corn tortillas, personal bias. Easy to use if you heat in microwave with a wet paper towel for 20 seconds…no tearing, no problems. I prepared the filling as written, except no cilantro (don’t like it) and added chile powder. Did not add cheese to the filling, but did add a about a fourth of a can of enchilada sauce along with the 1/4 cup salsa. Wen filling the enchilada, I put the chicken mixture, then cheese, rolled and placed in pan. when all were in pan, poured remaining enchilada sauce rather then salsa over the enchiladas, sprinkled with cheese and onion and baked for 20 minutes. These were so good! I will make them again many time. I think the one I had left over and reheatd the next day was even better. thank you for a super recipe.
Yummy. Simple and easy. I used some shredded chicken I had left over from a chicken. Will make again.
Easy and quick to make. Great flavor. If you don’t have chunky salsa you can use picante sauce and a can of drained diced tomatoes. If you dont have chopped cilantro or ground cumin, you can use a packet of taco seasoning. The great thing about this recipe is that it makes enough to feed a hungry family with ingredients you have on hand.
8.19.13 … https://www.allrecipes.com/recipe/181149/fiesta-chicken-enchiladas/ … GREAT WAY TO USE UP LEFTOVER TURKEY!!! Rates 5 with toppings of sour cream, jalepenos, etc. Had to make changes, but good results with ’em … made ’em two days in a row! Still wanted more after that! Used 1/2c finely chopped onion; 2 cl garlic; 2c chopped, cooked turkey; 1/2c FIREROASTED TOMATOES, undrained (sub for salsa), 1/2c reduced fat sour cream (sub for cc), 1/2t dried cilantro, no cumin. After cooking the o & g for a few minutes, I added the rest along with a cup of cheese. Didn’t heat it. Just rolled as was. Used 1/2c in each. Made my version of Mrs Espy’s enchilada sauce. It’s listed in the review, if you want it. Put a little in the dish & poured some over the enchiladas – about a cup total. Had to thin the remaining (to have enough) with turkey broth the next day & it was still very good. Be sure to not leave any exposed or they’ll dry. Then half cup cheese on top. Baked loosely foil covered 20 to 30 at 350. Best thing of all? BOTH KIDS (11 & 13) LIKED THEM! That rarely happens – unless it’s dessert! 😀 … Jan 2012 Doubled with a 8oz bar cream cheese. It’s better than sour cream, but sour cream is still good. Double recipe ensures leftovers.
These were really good, I used pace hot picante sauce didn’ t have cilantro and as always used garlic powder. Very interesting enchiladas!!
Very easy and delicious. Quick and convenient.
This was a great recipe. I added about half the onion and used a blackbean and corn salsa with green chile enchilada sauce on top and the family loved it 🙂
so-so
a tad soggy, but good. reheated well
This is a very good base recipe. I found it to be a little bland & dry for our taste, but that’s easy to fix 🙂 I added a little taco seasoning & Mrs. Dash Fiesta Lime, but next time I’ll probably up those a little bit, as well as using a little more cream cheese. The only other change I made was using taco cheese. Even DH loved them!!