Easy Chicken Enchiladas

photo by:kraft

These enchiladas get their Southwest flavor from our Philly Santa Fe Blend Cooking Creme. Who knew it was so easy to create saucy, authentic-tasting Tex-Mex?

time

prep:

15 min

total:

35 min

servings

total:

4 servings

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What You Need

small onion, chopped

tsp. oil

cups shredded cooked chicken breasts

can (14.5 oz.) no-salt-added diced tomatoes, drained

tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided

1/2

cup KRAFT Mexican Style Finely Shredded Four Cheese

flour tortillas (6 inch)

Make It

HEAT oven to 350°F.

COOK and stir onions in hot oil in large skillet on medium heat 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.

SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.

BAKE 15 to 20 min. or until heated through.

Kraft Kitchens Tips

Serving Suggestion

Serve with a side of hot cooked rice to round out the meal.

Variation

Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions; continue as directed.

How to Shred Cooked Chicken

Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

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breakbake

posted:1/20/2012

Tasty, easy recipe to make. It's a nice change from our "usual"!!

a cook

posted:1/16/2012

I've only made this using the ground beef but it is fantastic! Made it several times now and it's become a favorite. It's great the next day, too. I usually take leftovers to work!

MichelePHL

posted:12/16/2011

I didn't use any oil, just a bit of butter. I used fresh instead of canned tomatoes. And I didn't put any of the mixture on top of the enchiladas. LOVE this recipe. Super tasty, easy and rather healthy.

bethbarham

posted:12/14/2011

I don't plan on making this recipe again but if I did I would definately marinate the chicken first. The cooking creme did not add enough flavor. Very disappointed.

kssonrisa

posted:11/23/2011

I did not make this as originally written. I replaced one cup of shredded chicken with a can of black beans, used onion strips and added 1 cup bell pepper strips. I wrapped them in 8 in. whole wheat tortillas. I added green chilies to the topping and put the cheese on top during the last 5 minutes of baking. We really enjoyed them and will make them again.

chulupa2

posted:11/22/2011

Simple meal and very easy to make. All thumbs up at my house!

queencathleen

posted:11/18/2011

I love this recipe! To create shredded chicken, I throw chicken breasts in a slow cooker/crock pot with the tomatoes (sometimes I use fresh tomatoes), and then I create the enchilada mixture with the tender chicken and tomatoes. Yum! Go light on the Santa Fe Blend if you're watching your sodium levels. The first time I made this, I made the mistake of using a can of Rotel for the tomatoes, but it turned out much too salty withe the addition of the Santa Fe Blend.

marybeag

posted:10/24/2011

Excellent. Fast and easy to fix. The whole family enjoyed it too!

BabyLuv89

posted:10/23/2011

It was flavorful and easy to make! Will be making it again, the whole family loved it. Not bland at all! I seasoned my meat and used fire roasted diced tomatoes. Came out wonderful!

tgoll3328

posted:10/13/2011

Loved this. A little more time consuming than I expected, but I think they were better than what we get while we're out to eat. Also, it was a little spicy for the kids, but sour cream helped fix that.