Chicken Enchiladas Made Easy - Kraft Recipes Top
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Chicken Enchiladas Made Easy

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Make It

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  • Boil chicken breast on medium-high heat for 20 minutes. While chicken is boiling you will warm corn tortillas until slightly brown on both sides. Set tortillas to the side.
  • Open large can of enchilada sauce and two small cans diced green chilies. Once chicken has boiled for twenty minutes drain water out and set to the side to cool.
  • Take an 11 by 13 lasagna pan and dip each tortilla in the enchilada sauce and place in bottom of the pan. You will have 6 wet tortillas in each of the 4 layers. Shred the chicken and generously sprinkle on top of tortillas then sprinkle 6-8 ounces Kraft Shredded Cheese on top in addition to 2 Tbsp. diced green chilies and repeat until you have 4 layers. Finish with remaining cheese.
  • Bake at 350 degrees F for 30 minutes covered with foil tent.

Special Equipment Needed


Try a piece with Knudsen Sour Cream on top and Spanish rice as a side dish compliment.

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