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Main Dishes – Poultry

Easy Chicken Enchiladas

From Sherry Ashe

01

Ingredients

  • ½ cup MIRACLE WHIP or Miracle Whip light dressing
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper
  • 2 cups chopped cooked leftover Mexican chicken
  • 6 flour tortillas (6-inch)
  • 1 jar (12-ounces) chunky salsa
  • 1 cup (4 ounces) Kraft natural shredded monterey jack cheese
  • 1 teaspoon chopped cilantro (optional)

02

Directions

  1. Heat oven to 350 degrees F.
  2. Mix dressing, cumin and red pepper.
  3. Stir in chicken.
  4. Spoon 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 12 x 8-inch baking dish.
  5. Pour salsa over filled tortillas; sprinkle with cheese.
  6. Bake 30 minutes; sprinkle with cilantro.
  7. Serve over hot cooked rice with chopped red peppers, if desired
  8. Makes 4 servings
  9. Prep time: 10 minutes. Cooking time: 30 minutes.

Transcribed from Main-Dishes-Poultry.docx, page 9.