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  • 1/2 cup chopped onion
  • 1/2 8 ounce package reduced-fat cream cheese (Neufchatel), softened
  • 1 tablespoon water
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 22 ounce package Tyson® Grilled & Ready® Frozen Chicken Breast Strips, thawed
  • 1/4 cup chopped pecans, toasted*
  • 12 7 - 8 inches flour tortillas
  • Nonstick cooking spray
  • 1 10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
  • 1 8 ounce container sour cream
  • 1 cup milk
  • 2 tablespoons finely chopped pickled jalapeno peppers
  • 1/2 cup shredded reduced-fat sharp cheddar cheese
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Preheat oven to 350 degrees F. In a small saucepan cook onion in a small amount of boiling water over medium heat until tender; drain. In a medium bowl combine cream cheese, the 1 tablespoon water, the cumin, black pepper, and salt. Stir in cooked onion, Grilled & Ready® Chicken Breast Strips, and pecans.
Stack tortillas; wrap in foil. Heat in oven 10-15 minutes to soften.
Meanwhile, coat a 3-quart rectangular baking dish with cooking spray. For each enchilada, spoon about 1/4 cup of the chicken mixture onto a tortilla; roll up. Place tortillas, seam sides down, in the prepared dish.
For sauce, in a medium bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over enchiladas. Bake, covered, 40 minutes or until heated through. Sprinkle enchiladas with cheese. Bake enchiladas, uncovered, 4-5 minutes more or until cheese melts.
Serving Suggestion:
Top with snipped fresh cilantro, chopped tomato, and additional jalapeno peppers.
To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake 5-10 minutes or until nuts are light brown, shaking pan once or twice.

nutrition information

Per Serving: cal. (kcal) 317, Fat, total (g) 12, chol. (mg) 49, sat. fat (g) 4, carb. (g) 32, fiber (g) 1, pro. (g) 21, vit. A (IU) 292, vit. C (mg) 1, sodium (mg) 959, calcium (mg) 212, Percent Daily Values are based on a 2,000 calorie diet
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