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These Mexican chicken enchiladas are a sure-fire hit. Chicken, salsa, vegetables and cheese fill these baked enchiladas, taking the weeknight casserole to a whole new level.
Prep Time: 30min.
Total Time: 50min.
Servings: 4 servings, 2 enchiladas (280 g) each
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
1 each large green and red pepper, chopped
1 Tbsp. chili powder
3/4 cup salsa, divided
63 g (about 1/4 of 250-g pkg.) PHILADELPHIA Light Brick Cream Cheese Spread, cubed
3/4 cup CRACKER BARREL Shredded Light Tex Mex Cheese, divided
8 small whole wheat tortillas
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1st Keep
 teezzzie
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