Chicken Enchiladas

Chicken Enchiladas

Prep: 15 Minutes Cook: 40 Minutes Serves: 4 Submitted by: Chef Kari Rich


2 Chicken breasts or 5 tenders, no skin, cooked and shredded
3 tablespoons Red or white onion, chopped fine
3 garlic cloves minced
1/3 cup Low-Fat Philadelphia cream cheese, room temperature
1/2 teaspoon Ground Cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup Low-sodium chicken broth
1 cup Stonewall kitchen salsa verde
1 cup Mild cheddar shreds
2 tablespoons Fresh jalapeno, chopped
1/2 cup Fresh Cilantro, chopped
8 KING’S HAWAIIAN Original Hawaiian Sweet Hot Dog Buns


Step 1
Preheat oven to 425°

Step 2
Heat a pan with tsp. oil to medium-high heat. Add onion; sauté until clear. Add garlic cloves; sauté until fragrant

Step 3
Add to the hot pan cream cheese, cumin, chili powder, salt, pepper, broth, & salsa. Bring to a boil. Reduce heat, and simmer 15 minutes, whisking to get out any cheese lumps. Remove from heat; In a medium bowl, add ½ of the sauce mixture to shredded chicken and mix well

Step 4
Add ½ of cilantro to sauce and spread ½ of mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Lay 8 buns with opening facing upward, into the dish and fill with a heaping spoonful of chicken into each bun evenly

Step 5
Pour remaining sauce mixture over chicken filled buns; sprinkle evenly with cheddar cheese. Cover with greased aluminum foil and Bake at 425° for 10 minutes

Step 6
When ready to serve sprinkle the fresh cilantro and jalapeno and enjoy!