Cajun-Mex Enchiladas - Kraft Recipes Top
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Cajun-Mex Enchiladas

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Make It

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  • Season the chicken breast and peeled shrimp with favorite seasoning (I used Tony Chachere's). In a Dutch oven pot melt butter, add the chicken breast, brown for 20 minutes at medium heat. Then add the onions, garlic, and jalapeno slices (optional); brown for an additional 15 minutes.
  • Next add shrimp and remove the breast (slice or shred the breast meat). Saute shrimp for 10 minutes returning the sliced chicken and adding the mushrooms (do not drain); stir mixture well. Sprinkle flour over mixture stir well. Next add the salsa, soup, and milk; stir well and heat mixture until it begins to simmer. Turn heat off. Season sauce to taste.
  • Spray a 13x9x2" pan. Fill each tortillas with 1- 1/2 cooking spoon of filling and 1/3 cup of cheese. Roll tortilla and place seam side down into pan. Pour remaining sauce over tortillas and top with cheese. Bake at 350 degrees for 15 minutes.

Special Equipment Needed


Turn oven on to preheat before adding salsa, soup, and milk. Serve with re-fried bean, guacamole, salsa, and chips.

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