Fiesta Chicken Enchiladas

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  • 1 lb. boneless skinless chicken breasts,
  • cut into bite-size pieces
  • 1 large green pepper, chopped
  • 1 large red pepper, chopped
  • 1 Tbsp. chili powder
  • 3/4 cup chunky salsa, divided
  • 2 oz. (1/4 of 8-oz. pkg) Philadelphia,
  • cream cheese, cubed
  • 3/4 cup mexican 2% milk shredded four cheese, divided
  • 8 whole wheat tortillas (6 inch)


  1. Heat oven to 375ºF.
  2. Heat large skillet sprayed with cooking spray on medium heat. Add chicken, peppers and chili powder; cook and stir 8 min. or until chicken is done. Stir in 1/4 cup salsa and Neufchatel; cook and stir 3 to 5 min. or until Neufchatel is melted and mixture is well blended. Stir in 1/4 cup shredded cheese.
  3. Spoon heaping 1/3 cup 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. Cover.
  4. Bake 20 min. or until heated through

Yield: 8 Servings (1 Enchilada Per Serving)

Nutrition Information:

  • SmartPoints: 6
  • 225 calories
  • 7.5 g fat
  • 45 mg cholesterol
  • 19 g carbs
  • 19 g protein
  • 2 g fiber
  • 460 mg sodium

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