Chicken or Beef Enchiladas - Kraft Recipes Top
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Chicken or Beef Enchiladas

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  • 1. Preheat oven to 350 degrees F. In a non-stick frying pan, mix the chicken, onion, and garlic. Heat until the onions are translucent, about 5 minutes. Add the taco mix and water according to pkg.
  • 2. Wrap the chicken mix in the tortillas and put them in a 9x13 pan. (I use a glass pan so they can go right from the oven to the table.) Cover the tortillas with salsa.
  • 3. Bake in the oven for about 30 minutes.
  • 4. Take out of the oven and put the cheese on top. Put back in the oven for about 10 - 15 minutes until the cheese is fully melted. Serve with the sour cream and guacamole.


I make a broth with 3 chicken breasts and 3 qt. of water. I add carrots, celery, onions, 1 tsp. salt, and a little pepper to the water. From this I freeze the broth in 2 cup containers and the chicken in small cubes. I slow cooked the chicken for years, but I found that the boiled chicken tastes better in the recipes because it takes on the flavor of the vegetables and I get the bonus of the broth. I purchase lean breasts and I do not get a layer of fat on my broth when I refrigerate it.

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