These super-flavourful little cheese- and chicken-stuffed pillows of pizza dough are the ultimate nibble for any party, game day or get-together. The ooey-gooey centres will have you dreaming about these Creamy Chicken Enchilada Bombs for days afterwards! No one will believe they only took about a half an hour to pull together!
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup sour cream
1/2 tsp. lime zest
1-1/2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
1 cup salsa verde, divided
2 cans (391 g each) refrigerated pizza crust
1 egg, beaten
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How do I make it ?
Heat oven to 375°F.
Mix cream cheese, sour cream and lime zest in medium bowl until blended. Add chicken, Monterey Jack cheese and 1/3 cup salsa verde; mix well.
Unroll pizza crusts on cutting board. Cut each crust into 12 squares. Spoon about 2 Tbsp. cream cheese mixture onto centre of each square. Bring up sides of each square over filling to completely enclose filling; pinch edges together to seal.
Place, seam sides down, in 24 muffin pan cups sprayed with cooking spray. Brush with egg.
Bake 15 to 17 min. or until golden brown; cool slightly.
Serve with remaining salsa verde.
Kraft Kitchen Tips!
Sprinkle with chopped fresh cilantro before serving.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 3.5 g
Cholesterol 35 mg
Sodium 330 mg
Carbohydrate 17 g
Fibre 1 g
Sugars 3 g
Protein 7 g
24 servings, 1 enchilada bomb each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.