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Chicken Enchiladas

Chicken Enchiladas recipe
photo by:kraft
This Tex-Mex standout proves that 20 minutes and 7 ingredients are all it takes to make a 5-star family fave.
time
prep:
20 min
total:
40 min
servings
total:
4 servings
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posted:
3/20/2013
My fiance and I thought these were awesome! I didn't use all 8 tortillas- we like our burritos a little more full. Delicious though and very easy! I will definitely be making them again.
posted:
2/25/2013
Yuck, the kids hardly ate it and I didn't think it was any good. It wasn't any substance to it and it tasted processed with all the artificial cheese.
posted:
1/28/2013
Made it for my husband and I - he thought it was too cheesy (but he's not a fan of cheese) but I loved it. I didn't put green pepper and I used whatever salsa I had in the fridge. Instead of putting the salsa on top after baking everything, I stirred it into the melted Velveeta before pouring it on top. Delicious!! Next time I think I'll simply warm the tortillas and pour the cheesy sauce only over my portion - no baking at all. And I may try sour cream instead of cream cheese since previous raters said that was tasty as well and my hubby wasn't impressed by the cheesiness.
posted:
7/19/2012
This is the third time I am making this recipe. It's easy and inexpensive and has lots of flavor -my husband and I look forward to chicken enchilada night.
posted:
3/30/2012
It was yummy; I've always tweaked thing to make it more my own, but still very good.
posted:
2/25/2012
One of our favorite chicken enchilada recipes! So yummy!
posted:
2/12/2012
My husband and i love this recipe! We have made it a few different times!
posted:
1/17/2012
I doubled the recipe (family of 5) and changed a few small things. I had some chicken fajita meat defrosting so I just used that. Threw it in a pan until cooked and then diced it up to make 4 cups. Didn't have a pepper or onion so I used a can of diced green chilis, 8oz cream cheese and 1/2c salsa and tossed that in the pan with the chicken. Added some crushed red pepper, garlic, cumin, salt and pepper. Everyone said use more cheese so I used 12oz of velveeta with 2 tbsp milk. The recipe doubled filled a 9x13 inch pan plus an entire 8x8 pan. Very yummy, leftovers for days!
posted:
9/19/2011
good
posted:
8/3/2011
Best chicken enchiladas ever! I even used reduced fat cream cheese.
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