Chicken Enchiladas

By srijata

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Ingredients

1) 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2)1 each large green and red pepper, chopped
3)1 Tbsp. chili powder
4)3/4 cup Thick & Chunky Salsa
5)2 oz. (1/4 of 8-oz. pkg) cream cheese, cubed
6)3/4 cup 2% Milk Finely Shredded Cheese, divided
7)8 whole wheat tortillas

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1)HEAT oven to 375°F.

2)Cook chicken, peppers and chili powder in large skillet sprayed with cooking spray on medium heat 8 min. or until chicken is done, stirring frequently. Stir in 1/4 cup salsa and cream cheese.Cook and stir 3 to 5 min. or until cream chhesel is melted and mixture is well blended. Stir in 1/4 cup shredded cheese.

3)Put heaping 1/3 cup 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. Cover.

4)Bake 20 min. or until heated through.