Easy Chicken & Cheese Enchiladas - Kraft Recipes Top
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Easy Chicken & Cheese Enchiladas

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Make It

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  • 1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Sir 1 cup soup mixture, chicken and cheese in a large bowl.
  • 2. Divide the chicken mixture among the tortillas and place the seam-side up in 9x13 baking pan. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
  • 3. Bake at 350°F for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.


Tip: Stir 1/2 cup canned black bean, drained and rinsed, into the chicken mixture before filling the tortillas. * If you don't have sour cream, use 1 block (8 oz.) cream cheese. * Also for a little hotter flavor add Monterey Jack cheese with jalapeno peppers instead of plain Monterey Jack cheese or just add small can of jalapeno peppers.

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