Steph's Chicken Enchiladas - Kraft Recipes Top
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Steph's Chicken Enchiladas

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Make It

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  • Cook chicken in 1 cup water until done. (Save juice if you are going to use it to make rice.) Cut chicken into small pieces, then shred. Add next 10 ingredients.
  • Spray the bottom of a 9x13 baking pan. Heat tortillas in the microwave in a tortilla warmer (this prevents the tortillas from spilling when you are rolling them in the filling). Put some filling in a tortilla, sprinkle with a small amount of cheddar cheese, and roll up tightly. Lay side by side in the baking pan until you can't fit anymore.
  • Mix the cream of chicken soup with the sour cream and pour over the enchiladas. Take a small spoon and push some of the sauce in between each tortilla. Cover with grated cheddar cheese.
  • Bake at 350°F for 35 minutes.

Special Equipment Needed


To make more without buying more chicken, save the chicken juice and add equal amount of instant rice. When done, add rice to the chicken mixture. Or you can set the rice aside for another meal. I don't like to waste the juice! The chicken mixture can be made ahead of time and kept in the refrigerator or freezer until ready for use. I will sometimes triple the recipe and then put it in several freezer containers for later use. It saves time! If you don't have a tortilla warmer, then moisten a paper towel and fold it in fourths. Lay the moist paper towel on a clean dish towel, put the tortillas on top of the paper towel and wrap the tortillas with the towel and put in microwave for 1 minute.

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