Comida Kraft
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Tasty Chicken Enchiladas

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What You Need

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Make It

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  • In a saucepan, bring chicken, water and 2 teaspoons garlic to boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken is no longer pink. Remove chicken; reserve liquid. Cut chicken into thin strips. Set aside.
  • In a skillet, saute onion in butter until tender. Add remaining garlic and saute for 1 minute. Add chilies and seasonings; saute for 1 minute. Stir in flour until blended. Gradually stir in chicken broth, cream and reserved liquid. Bring to a boil over Medium heat; cook and stir 2 minutes or until thickened. Remove from heat. Stir in 1 cup cheese until melted. Combine 1 cup of cheese sauce and chicken; set aside.
  • In a large skillet, heat oil. Dip tortillas, one at a time, in hot oil just until limp, about 5 seconds on each side. Place on paper towels to drain. Spoon about 1/4 cup chicken mixture down on the center of each tortilla, sprinkle with 1 tablespoon green onion. Roll up and place seam side down in a greased 13x9x2-inch baking dish. Pour remaining sauce evenly over tortillas.
  • Cover and bake at 400 for 20-25 minutes or until through and bubbly. Sprinkle with remaining cheese; bake 3-4 minutes longer or until cheese is melted. Garnish with remaining green onions.


Garnish with salsa or sour cream (optional).

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