Mexican Chicken Enchiladas - Kraft Recipes Top
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Mexican Chicken Enchiladas

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  • SAUCE:
  • In a medium bowl, combine sour cream, cream of chicken soup, seasonings, and green chilies. If extremely thick, thin mixture with a few drops of chicken bouillon.
  • In another bowl, moisten the shredded, cooked chicken with a little of the sauce mixture. (Not too much!)
  • Spoon a small portion of chicken mixture into each tortilla. Roll tortilla and place seam down into a 9x13-inch Pyrex dish. *Cover with sauce and sprinkle with shredded cheese.
  • Bake in 350 degrees F oven for 25 minutes or till completely heated. Serve hot!


* NOTE: For appearance sake, I first baked the enchiladas without the sauce. Meanwhile, I heat the gravy in the microwave. Arrange the enchiladas on oven-proof plates, cover with the heated sauce and shredded cheese and keep warm in the oven until ready to serve. ** NOTE: For DO-AHEAD, refrigerate both the sauce mixture and the chicken mixture until ready to assemble. For even more convenience, the enchiladas can be preassembled and placed in a Pyrex dish in the refrigerator to await baking.

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