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Baked Chicken Enchiladas

Baked Chicken Enchiladas recipe
photo by:kraft
A cheesy chicken mixture is rolled up in whole wheat tortillas and topped with still more cheese in this easy-to-make baked enchilada dish.
time
prep:
15 min
total:
50 min
servings
total:
6 servings
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posted:
4/6/2014
My family loves this recipe and they request it over and over.
posted:
12/6/2012
A keeper
posted:
11/21/2012
My husband loved this and he's very picky about his "Mexican" foods. If your family likes an extra kick like mine does try Chipotle Chile powder instead of regular Chile really adds some heat.
posted:
10/26/2012
This was good but very saucy. Next time I would not use the Santa Fe cooking creme because you couldn't even taste it, just use regular cream cheese and add more cumin and chili.
posted:
10/19/2012
This was delicious.
posted:
11/20/2011
I used Velveeta Mexican Cheese instead of the Philadelphia Cream because I am not a fan of the cream sauce. So good with chopped fresh jalepenos, tomatoes, and green onion on top. Everybody loved it!
posted:
11/15/2011
Made this for supper last night and it was a hit. I bought a store-cooked rotisserie chicken which saved a ton of time! I'd recommend putting a thin layer of sauce on the bottom of the pan. The bottom of the enchiladas got a little tough and chewy.
posted:
11/9/2011
Seriously, the BEST chicken enchiladas I have EVER eaten!!!! This has become a new favorite! THANK YOU PHILLY for inventing such a wonderful thing to cook with!
posted:
10/31/2011
This has become a "go-to" recipe in my house! My very picky teenage son will actually ask for it. Super easy and tastes great.
posted:
10/1/2011
We loved this recipe! Lots of flavor & very filling. Will definately make this again.
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