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Easy Chicken Enchiladas

Easy Chicken Enchiladas recipe
photo by:kraft
These enchiladas get their Southwest flavor from a mixture of PHILADELPHIA Cream Cheese Spread and TACO BELL Taco Seasoning Mix. Who knew it was so easy to create saucy, au...read more
time
prep:
20 min
total:
40 min
servings
total:
4 servings
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posted:
4/5/2011
Great-tasting enchiladas! I had enough chicken mixture to make 10 enchiladas, instead of 8, which was perfect because my tortillas came in a pack of 10. I will make this recipe again.
posted:
4/1/2011
This was fantastic. I used the diced tomatos that had onions and green peppers in them. I brought it to work for lunch the next day and everyone said it smelled so good they all wanted recipe!
posted:
3/31/2011
VERY delicious and VERY simple! We added fresh mushrooms and peppers and it was FANTASTIC!
posted:
3/31/2011
Wonderful and simple to make. My son said it was better than any he had gotten in a resturant
posted:
3/30/2011
Very delicious! That Philadelphia Cooking Creme is amazing. Easy also.
posted:
3/29/2011
Easy to make and delicious to eat for entire family! I do end up cooking it more like 20 to 25 minutes, depending on how much chicken mixture I put in the tortillas!
posted:
3/28/2011
This was delicious! The only thing I did different was add cheese to the top of the tortillas before cooking. We love mexican food and this was a big hit in my house, flavor was wonderful! I used 2 1/2 chicken breasts which made a full dozen.
posted:
3/28/2011
I thought this recipe was really good but I did make a few changes. I used wheat tortillas instead of flour, used Rotel instead of just diced tomatoes to add a little spice and sprinkled some of the cheese on top of the enchiladas to make it extra cheesy!
posted:
3/18/2011
The only thing that I did not like about this recipe was that the tortillas came out of the oven soggy on the bottom. My family absolutely loved this dish and requested that I add this recipe to our family cookbook. I used 2 bags of pre-cooked grilled chicken breast strips to make this dish. It also made 10 or 11 enchiladas, instead of 8.
posted:
3/17/2011
This recipe was excellent. I did however, make some changes. I added green and orange pepper (you can use your own variety. From what I've heard red, yellow and orange are sweetter than the green), and added fresh garlic cloves (1 med- big clove and 1/2 of a small clove). I added these in when I cooked the onions. Instead of regular tomatoes I used the rotel mexican one. I used less of the santa fe creme in the mixture (only 1/3 of a cup) and added a 1/3 of a cup of sour cream instead. Wow these were DELICIOUS! I will defnitely make again.
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