Baked Chicken Cheese Enchiladas - Kraft Recipes Top
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Baked Chicken Cheese Enchiladas

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  • Preheat oven to 350°F. In a medium bowl, mix cream cheese and sour cream. Stir in 1/2 cup enchilada sauce. Stir in 1 cup grated cheese. In a second bowl, toss chicken, corn, cumin, oregano, cayenne, salt, pepper and half the scallions. Add chicken mixture to cheese mixture and stir to combine.
  • Spread 1/2 cup enchilada sauce over bottom of a baking dish (9x12). Place about 1/3 cup filling on a tortilla, roll up and transfer to baking dish with seam side down. Repeat for remaining tortillas. Pour remaining sauce over enchiladas, spreading to coat all. Sprinkle remaining grated cheese over top.
  • (Enchiladas may be prepared up to this point 12 hours in advance.)
  • Bake 20 to 25 minutes or until hot and bubbly. Sprinkle with remaining scallions and serve warm. Leftovers may be reheated if covered with foil.


Bea Steinhoff

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