Cheesy Chicken Enchilada Dinner

Name: Cheesy Chicken Enchilada Dinner
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 40
Cuisine: Mexican
Ingredients: 10 8-inchs flour tortillas (8 inch); 59 milliliters chopped fresh cilantro; 473 milliliters frozen corn; 454 grams jar TACO BELLÂ® Thick & Chunky Salsa, divided; 237 milliliters KRAFT Shredded Cheddar Cheese, divided; 454 grams boneless skinless chicken breasts, cut into bite-size pieces

Cheesy Chicken Enchilad A mixture of chicken breasts, cheddar cheese, corn, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Cook and stir chicken in large nonstick skillet on medium-high heat 6 min. or until done. Stir in 1/2 cup salsa, 2/3 cup cheese and cilantro.

Ingredients you will need

Cilantro

Whole Chicken

Cheese

Salsa

Equipment you will use

Frying Pan

Remove from heat.

Spread 1 cup salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up.

Ingredients you will need

Tortilla

Whole Chicken

Spread

Salsa

Roll

Equipment you will use

Baking Pan

Place, seam-sides down, in baking dish; top with remaining salsa and cheese.

Ingredients you will need

Cheese

Salsa

Equipment you will use

Baking Pan

Bake 20 min. or until heated through, cooking corn as directed on package near end of chicken baking time.

Ingredients you will need

Whole Chicken

Corn

Equipment you will use

Oven

Serve chicken with corn.

Ingredients you will need

Whole Chicken

Corn

Equipment

Oven

Frying Pan

Baking Pan

Ingredients

Servings:

108-inchs

flour tortillas (8 inch)59milliliters

chopped fresh cilantro 473milliliters

frozen corn 454grams

jar TACO BELLÂ® Thick & Chunky Salsa, divided 237milliliters

KRAFT Shredded Cheddar Cheese, divided 454grams

boneless skinless chicken breasts, cut into bite-size pieces

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.