Chicken Enchiladas - Kraft Recipes Top
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Chicken Enchiladas

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  • Preheat oven to 350 degrees F. In large saucepan cook onion in oil until translucent or 5 min. Stir in chili powder, garlic powder, and cumin. Add cream cheese, and cook over low heat. Break cheese into chunks until melted. Add chicken and salsa. Stir over medium heat 2 to 3 minutes until hot. Remove from heat. Stir 1 1/4 cups of cheddar and black olives. Wrap tortillas in stack of 8-inch foil and heat in oven until pliable.
  • Spread 1/4 cup enchilada sauce over bottom of two 11x7 baking dishes. Spoon 1/3 cup of chicken mixture slightly below center of each tortilla. Roll up from bottom seam side down in dish. Pour remaining sauce on top and sprinkle with remaining cheddar cheese.
  • Bake 15-20 min until bubbly and cheese is melted.


My Grandmother's recipe that everyone loves. It is my go-to recipe when having guests over for dinner as it is a surefire hit. Top with sour cream when serving, as sauce and chili powder can make this dish spicy!! For a little more heat, throw on sliced jalapenos before baking. Yum!

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